Rhubarb Custard Pie
|Unbaked pie shell||1|
|Diced rhubarb/Blueberries||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Mix eggs, sugar, cornstarch, and sour cream.
Put rhubarb in unbaked pie shell.
Pour custard over it and dust with cinnamon or nutmeg.
Bake at 425° for 30 minutes then 350° for 15 minutes.