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
3 cdiced rhubarb
1egg, slightly beaten
1 1/2 csugar
3 Tbsptapioca (i used heaping) (instant granulated tapioca)
1 csour cream
19 inch unbaked pie shell (store bought or homemade)
How to Make Sour Cream Rhubarb Pie
- Oven: 450 degrees and then 350 degrees