Close
Tweet
Ingredients
| granulated sugar: 1 1/4 cups |
| sour cream: 1 cup |
| eggs: 3 |
| all-purpose flour (unsifted): 2 Tbl |
| vanilla extract: 1/2 tsp |
| salt: 1/4 tsp |
| rhubarb (chopped): 3 cups |
| 9" pie shells: 1 shell |
| granulated sugar: 1/3 cup |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1 tsp |
| salted butter: 1/4 cup (softened) |
Sour Cream Rhubarb Pie
Credit: AllRecipes
User rating:
"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."
-
Prep Time
20 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
Directions
- 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.