Sour cream rhubarb pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for large pie | ||
| 4 | cups | Rhubarb; cubed (can use 3) |
| 1½ | cup | Sugar |
| ⅓ | cup | Flour |
| 1 | cup | Sour cream |
| ½ | cup | Flour |
| ½ | cup | Brown sugar |
| ¼ | cup | Butter; soft |
Directions
TOPPING
Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix sugar and flour; blend in sour cream and pour over mixture evenly.
Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb.
Bake at 400F for 15 minutes, then at 350F for an additional 30 minutes till fruit is tender, filling set and crumb topping golden.
Fat grams per serving:
: Approx. Cook Time: :45
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