Sour Cream Rhubarb Pie - cooking recipe

Ingredients

9-inch unbaked pie shell
1 c. sour cream
2 Tbsp. tapioca or 2 1/2 Tbsp. flour
3 c. rhubarb, cut up
2 1/2 c. sugar
2 eggs

Preparation

Put rhubarb in pie shell.
Mix sour cream, sugar, flour or tapioca and egg yolks.
Pour over rhubarb.
Bake at 350\u00b0 for 1 hour.
Cool slightly.
Add 4 tablespoons sugar to egg whites and beat until stiff.
Spread over pie and bake until light brown, not burned.