Sour Cream Rhubarb Pie

My whole family loves this sour cream rhubarb pie recipe that features a buttery cinnamon crumb topping. Serve warm with a side of vanilla ice cream.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 443 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 1 (9 inch) unbaked pie shell
• 3 cups chopped fresh rhubarb
• 0.25 teaspoon salt
• 0.25 cup butter, softened
• 0.5 teaspoon vanilla extract
• 0.33333334326744 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 1.25 cups white sugar

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven for 30 minutes.

Step 3

Beat 1 ¼ cups sugar, sour cream, eggs and 2 tablespoons flour together in a large bowl until smooth; stir in vanilla and salt. Fold in rhubarb until incorporated; pour filling into pie shell.

Step 4

Meanwhile, combine ⅓ cup sugar, ⅓ cup flour, and cinnamon in a small bowl; cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Set topping aside.

Step 5

Remove pie from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C). Sprinkle topping over pie. Bake until filling is set and topping is golden brown, about 30 minutes more.