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Thursday, July 28, 2016

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.

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