Sour Cream Rhubarb Pie recipe

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Ingredients

1 ¼ cups white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
⅓ cup white sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup butter, softened

Nutrition Info

443.3 calories
carbohydrate: 59 g
cholesterol: 97.7 mg
fat: 21.3 g
fiber: 2 g
protein: 5.9 g
saturatedFat: 9.9 g
servingSize: -
sodium: 273.9 mg
sugar: 40.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 - 9 inch pie

Recipe Note

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.

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