- 1 1/4 cups white sugar
- 1 cup sour cream
- 3 eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups chopped fresh rhubarb
- 1 (9 inch) unbaked pie shell
- 1/3 cup white sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
- Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
- Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
03/12/2017
recipepes.com
Sour Cream Rhubarb Pie, recipe
PT15M
PT1H
5
455 calories
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