Sour Cream Rhubarb Pie
I made this and it is really a nice, sweet pie that is not to tart, but can still taste the rhubarb.
My husband even had a slice..(I told him it was a custard style as he would just die if he knew that he was eating sour cream)
He did lick his paper plate and said it was a little sweet but didn't complain about the rhubarb.
He said that it needed more tapioca (his favorite dessert) :)
You could see the tapioca when you sunk your fork into it.
Recipe by K. Rusten
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- 3 c
- diced rhubarb
- egg, slightly beaten
- 1 1/2 c
- 1 dash(es)
- 3 Tbsp
- tapioca (i used heaping) (instant granulated tapioca)
- 1 c
- sour cream
- 9 inch unbaked pie shell (store bought or homemade)
1Oven: 450 degrees and then 350 degrees