Sour Cream Rhubarb Pie
Sour Cream Rhubarb Pie is an moderately easy dinner. Made with 9-inch unbaked pie shell, 1 c. sour cream, 2 tbsp. tapioca or 2 1/2 tbsp. flour, 3 c. rhubarb, cut up and 2 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Put rhubarb in pie shell.
Mix sour cream, sugar, flour or tapioca and egg yolks.
Pour over rhubarb.
Bake at 350Β° for 1 hour.
Cool slightly.
Add 4 tablespoons sugar to egg whites and beat until stiff.
Spread over pie and bake until light brown, not burned.
π· Perfect Pairings
Complete your meal with these
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