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.