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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Here's a pretty pie we made to celebrate the coming of summer each year. 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 |
Directions:
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.
2. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes. Yield: 8-10 servings.
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