1 egg, beaten 1 cup sugar
3 cups rhubarb, chopped
1 cup thick sour cream
3 tbsp. tapioca 1-9” unbaked pie shell
Directions
Combine egg, sour cream, sugar and tapioca. Mix well. Fill pie with rhubarb. Pour egg and cream mixture over rhubarb. Bake in hot oven for 15 minutes, then reduce heat to 350º. Top with meringue.
