Sour Cream Rhubarb Pie

A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

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

Ingredients

• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 ¼ cups white sugar
• 1 cup sour cream
• ⅓ cup white sugar
• ¼ cup butter, softened
• ⅓ cup all-purpose flour
• 1 (9 inch) unbaked pie shell
• 3 cups chopped fresh rhubarb

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.