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

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.