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Sour Cream Rhubarb Pie
Sour Cream Rhubarb Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Family-favorite pie, perfect with vanilla ice cream. Great for gatherings.
Ingredients:
  • 1.25 cups white sugar
  • 1 cup sour cream
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon vanilla extract
  • 3 cups chopped fresh rhubarb
  • 1 (9 inch) unbaked pie shell
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.25 cup butter, softened
Instructions:
  • Preheat your oven to a toasty 375°F (190°C).
  • In a large mixing bowl, combine 1 1/4 cups of sugar, sour cream, eggs, and 2 tablespoons of flour. Mix until smooth, then stir in vanilla and salt. Gently fold in rhubarb and pour the mixture into the pie shell.
  • Bake for 30 minutes in the preheated oven. In a small bowl, mix 1/3 cup sugar, 1/3 cup flour, and cinnamon. Use a fork or pastry blender to cut in butter until the mixture resembles coarse crumbs. Set aside.
  • Take the pie out of the oven, lower oven temperature to 350 degrees F (175 degrees C), sprinkle topping over the pie, then bake until filling is set and crust is golden brown, about 30 minutes.

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