Rhubarb Custard Pie

This recipe has been in my family for years. I have never been able to make it for my family though because it used sour cream and we were unable to use either dairy or soy based sour creams until recently. This is both my altered allergen safe recipe and then the original recipe as well.

"Safe" Rhubarb Custard Pie

3 cups diced rhubarb
2 cups sugar
1 cup soy sour cream
1/2 tsp. salt
6 T. minute tapioca

Mix sugar, sour cream, salt and tapioca together, then add rhubarb to marinate while making the crust. Put mixture in unbaked pie crust and add top crust. Bake at 425* for 15 minutes then at 350* for 35 minutes.


Original Rhubarb Custard Pie

3 cups diced rhubarb
2 cups sugar
1 egg, well beaten
1 cup sour cream
1/2 tsp salt
3 T. minute tapioca

Mix sugar, egg, sour cream, salt and tapioca together then add rhubarb to marinate while making the crust. Put mixture in unbaked pie crust and add top crust. Bake at 425* for 15 minutes then at 350* for 35 minutes.