RHUBARB SOUR CREAM PIE

Rhubarb Sour Cream Pie image

Here's a pretty pie we made to celebrate the coming of summer each year.

Provided by Taste of Home

Time 55m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

4 cups cubed rhubarb
1 unbaked pie shell (10 inches)
2 large eggs
1-1/2 cups sugar
1 cup sour cream
3 tablespoons quick-cooking tapioca
Ground cinnamon

Steps:

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.

Nutrition Facts : Calories 295 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 106mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.