Pie, Rhubarb-Sour Cream

By Judge99

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.