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

Place rhubarb in pie shell. Blend together well the egg, sugar, salt, tapioca and sour cream. Pour over rhubarb in pie shell. Bake in a preheated oven at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake 35 to 45 minutes longer, or until filling has firmed and is lightly browned. It makes a lot of filling, so requires a deep crust.