Tasty Recipes: Sour Cream Rhubarb Pie

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Sour Cream Rhubarb Pie

"A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• 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.

Notes :

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