sour cream rhubarb pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.