Sour Cream Rhubarb Pie - cooking recipe

Ingredients

1 (9-inch) pie crust
3 c. rhubarb, cut up
1 1/2 c. sugar
1 egg
1/4 tsp. salt
3 Tbsp. tapioca
1 c. sour cream

Preparation

Place rhubarb in unbaked pie shell.
Pour mixture over rhubarb and bake in a 450\u00b0 oven for 15 minutes, then reduce heat to 350\u00b0 for 35 to 40 minutes.
Yields 6 to 8 servings.