Rhubarb Custard Pie

by Roma and Nancy

3 c. diced rhubarb

2 c. sugar

1 egg, well-beaten

1 c. sour cream

1/2 t. salt

3 T. tapioca

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

~This recipe has traveled at lot.  It came to our family from a friend who had lived in Alaska for many years, then moved to Roma's neighborhood in Utah.  She shared the recipe with Roma in Utah who sent it back to Nancy in Alaska, knowing that she grew wonderful rhubarb there.  Roma always marveled at the size of Alaskan rhubarb.  Some of the rhubarb growing at Nancy's Wasilla house came from the old family homestead.  When the family moved south, they brought a start of that same plant so they could continue enjoying rhubarb custard pie.