Name: Sour Cream Rhubarb Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: White sugar - 1 ¼ cups; Sour cream - 1 cup; Eggs - 3; All-purpose flour - 2 tablespoons; Vanilla extract - ½ teaspoon; Salt - ¼ teaspoon; Chopped fresh rhubarb - 3 cups; Unbaked pie shell - 1 (9 inch); White sugar - ⅓ cup; All-purpose flour - ⅓ cup; Ground cinnamon - 1 teaspoon; Butter, softened - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Rhubarb Pie

1. White sugar - 1 ¼ cups

2. Sour cream - 1 cup

3. Eggs - 3

4. All-purpose flour - 2 tablespoons

5. Vanilla extract - ½ teaspoon

6. Salt - ¼ teaspoon

7. Chopped fresh rhubarb - 3 cups

8. Unbaked pie shell - 1 (9 inch)

9. White sugar - ⅓ cup

10. All-purpose flour - ⅓ cup

11. Ground cinnamon - 1 teaspoon

12. Butter, softened - ¼ cup

How to cook deliciously - Sour Cream Rhubarb Pie

1. Stage

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

2. Stage

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. Stage

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. Stage

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.