5/5
(1 Votes)
Ingredients
- 4 cups cubed rhubarb
- 1 unbaked pie shell (10 inches)
- 2 eggs
- 1-1/2 cups sugar
- 1 cup (8 ounces) sour cream
- 3 tablespoons quick-cooking tapioca
- Ground cinnamon
Preparation
Step 1
Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar,
sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb.
Sprinkle with cinnamon.
Bake at 400° for 15 minutes. Reduce heat to 350° and continue
baking for 30 minutes. Yield: 8-10 servings.
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