Rhubarb
Cream Pie
(from Kim Mascaro)
1 ¼
to 1 ½ c sugar |
salt |
3
eggs, beaten |
¼ c
sour cream |
1
Heaping T flour |
|
Mix this
together and pour over about 3 cups cut up rhubarb (or substitute ½ the rhubarb
with Turtle Farm strawberries!) in an unbaked pie shell. Sprinkle cinnamon over top. Bake 10 minutes and
450°, then
reduce heat to 350° and bake
for another 50 minutes or until done.
Serving the same day it’s baked produces the
ideal results, as the crust can get soggy.