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Sour Cream Rhubarb Recipe

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This recipe for Sour Cream Rhubarb, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cut rhubarb;
2 eggs beaten;
1/2 cup sugar;
1/2 cup white syrup;
pinch salt;
3 tbsp. tapioca;
1 cup sour cream;

Directions:
Directions:
Place rhubarb in pie shell blend together the egg, sugar and syrup.

Bake in preheated oven at 450 for 15 minutes. Reduce heat to 350 for 35-45 minutes longer, until filling is lightly browned.

 

 

 

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