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Ingredients Jump to Instructions ↓

  1. 4 cups cubed rhubarb

  2. 1 unbaked pie shell (10 inches)

  3. 2 eggs

  4. 1-1/2 cups sugar

  5. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  6. 3 tablespoons quick-cooking tapioca Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes. Yield: 8-10 servings.

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