1 (9 inch) pie crust, unbaked
3 c. cut up rhubarb
1 egg, slightly beaten
1 1/2 c. sugar
3 tbsp. tapioca
Dash salt
1 c. sour cream

Blend egg, sugar, tapioca, salt and sour cream. Add rhubarb. Pour into pie crust. Bake 450 degrees 10 minutes. Reduce heat to 350 degrees and bake 35-45 minutes until firm and lightly browned.