Sour Cream Rhubarb Pie

1 – 9” unbaked pie shell
2 egg yolks, beaten
1 c. sour cream
1 tsp. cinnamon
4 Tbsp. sugar
1 1/2 c. cut-up rhubarb
1 c. sugar
1 Tbsp. flour
Dash of salt
2 egg whites

Line pie pan with pastry. Put in cut up rhubarb. Beat egg yolks and add 1 cup sugar, sour cream, flour, cinnamon and salt. Mix well. Pour over rhubarb. Bake at 400° for 10 minutes, and then reduce heat to 350°. Bake 40 to 50 minutes longer. Remove from oven. Beat egg whites until stiff and add remaining sugar gradually, beating to make a stiff meringue. Cover pie with meringue and brown in the oven.

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