Rhubarb Sour Cream Pie Recipe

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Ingredients:

Serving

4 cups cubed rhubarb
1 unbaked pie shell (10 inches)
2 eggs
1-1/2 cups sugar
1 cup (8 oz) sour cream
3 tbsp quick-cooking tapioca
ground cinnamon

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	166.33 Kcal (696 kJ)
Calories from fat	26.57 Kcal
		% Daily Value*
Total Fat	2.95g	5%
Cholesterol	42.16mg	14%
Sodium	52.8mg	2%
Potassium	217.5mg	5%
Total Carbs	33.91g	11%
Sugars	23.64g	95%
Dietary Fiber	1.4g	6%
Protein	2.47g	5%
Vitamin C	5.1mg	8%
Iron	0.4mg	2%
Calcium	65.7mg	7%

Amount Per 100 g
Calories	143.1 Kcal (599 kJ)
Calories from fat	22.86 Kcal
		% Daily Value*
Total Fat	2.54g	5%
Cholesterol	36.27mg	14%
Sodium	45.42mg	2%
Potassium	187.12mg	5%
Total Carbs	29.17g	11%
Sugars	20.34g	95%
Dietary Fiber	1.21g	6%
Protein	2.13g	5%
Vitamin C	4.4mg	8%
Iron	0.4mg	2%
Calcium	56.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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