Betti Prentice, Mullen, Nebraska, sends a recipe that appeared in CAPPER’s magazine. She writes, “It makes a lot of filling, so requires a deep crust. I sometimes bake the extra in a small pot-pie tin.”
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Easy Rhubarb Recipes
Sour Cream Rhubarb Pie Recipe
Whether you use fresh or frozen rhubarb, this pie is super! It’s especially good if you use fresh rhubarb because you get a scrumptious macaroonlike top when baked.
1 9-inch pastry shell, unbaked
3 cups cut-up rhubarb
1 egg, slightly beaten
1 1/2 cups sugar
Dash of salt
3 tablespoons tapioca
1 cup dairy sour cream
Heat oven to 450°F.
Into pie shell, place rhubarb. Blend egg, sugar, salt, tapioca and sour cream until thoroughly mixed. Pour over rhubarb and bake for 15 minutes. Reduce oven temperature to 350° and bake for an additional 35 to 45 minutes, or until filling has firmed and is lightly browned.
