This is my "claim to fame" with my family. I make it for holidays and reunions. It is very easy & oh so fine!
2 9" pastry shells
3 cup chopped rhubarb ( can use frozen OR fresh)
1 egg slightly beaten
1.5 cups sugar
dash of salt
3 Tablespoons tapioca
1 cup sour cream
6 pats of butter
a small bit of milk
mix the sugar & rhubarb together and store it in the fridge overnight.
the next day, mix the salt, egg, tapioca, & sour cream into the rhubarb...mix well
heat oven to 350* F.
put mixture in pieshell, put pats of butter on top of the mixture, then put top shell on. crimp & trim edges, brush milk over crust then poke some holes in the crust.
put on a baking sheet, bake for 40 mins.
Serve with clotted cream, ice cream, or whipped topping.
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Festival Quote: I haven't had a chance to smell it, but it looks funky 
