SOUR CREAM RHUBARB PIE
This recipe caught my eye as I had a lot of rhubarb and like the idea of the recipe.. I made this and it is really a nice, sweet pie that is not to tart, but can still taste the rhubarb. My husband even had a slice..(I told him it was a custard style as he would just die if he knew that he was eating sour cream) He did lick his...
Provided by deb baldwin
Categories Pies
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Oven: 450 degrees and then 350 degrees
- 2. Put chopped rhubarb in bottom of unbaked pie shell. Even out the rhubarb.
- 3. Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth. Pour the mixture over the rhubarb.
- 4. Put pie in oven and bake at 450* for 15 mintes. Reduce the oven temperature to 350* and continue to bake for 35 to 45 minutes longer or until filling has set. I had to bake this pie for an additional 15 minutes for the center to set. (I had 2 pies in the oven)
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