Sour Cream Rhubarb Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pastry shell
3 c. rhubarb, cut up (fresh or frozen)
1 1/2 c. sugar
3 Tbsp. Minute tapioca
dash of salt
1 egg, slightly beaten
1 c. sour cream

Preparation

Preheat oven to 450\u00b0.
Place rhubarb in pastry shell.
Blend together sugar, tapioca, salt, egg and sour cream.
Pour over the rhubarb.
Bake for 15 minutes.
Reduce heat to 350\u00b0 and bake 25 to 45 minutes.
Filling should be firm and lightly browned.
It makes a lot of filling and so requires a deep dish.