Creamy Rhubarb Pie - cooking recipe

Ingredients

1 egg, beaten
1 c. sour cream
1 to 2 c. sugar
1/2 tsp. salt
3 Tbsp. tapioca
1 unbaked 9-inch pie shell
3 c. chopped fresh rhubarb

Preparation

Combine the egg, sour cream, sugar, salt and tapioca in a bowl.
Fill the pie shell with the rhubarb.
Pour the egg and cream mixture over rhubarb.
Bake in a hot oven (425\u00b0) for 15 minutes.
Reduce heat to 350\u00b0; continue baking for 30 to 35 minutes.
Makes 6 to 8 servings.