Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie
 
"A creamy sweet-tart tang!"
Author:
Recipe type: Dessert
Ingredients
  • 1 9" unbaked pie crust
  • 4 c. chopped fresh rhubarb
  • 1 egg
  • ½ c. white sugar
  • 1 c. sour cream
  • ⅓ c. all-purpose flour
  • ½ c. all-purpose flour
  • ½ c. brown sugar
  • ¼ c. butter, melted
Instructions
  1. Preheat oven to 450 degrees F
  2. Press pie crust into a 9" pie pan
  3. Spread rhubarb in an even layer in the bottom of the crust
  4. In medium bowl, whisk egg, white sugar, sour cream and ⅓ cup of flour until smooth
  5. Pour over rhubarb
  6. In small bowl, mix together ½ cup of flour and brown sugar
  7. Stir in melted butter until mixture is crumbly
  8. Sprinkle over top of pie
  9. Bake for 15 minutes, then reduce heat to 350 degrees F.
  10. Continue to bake for 40 minutes or until the edges have puffed and the topping is golden (the center may still be slightly jiggly)
  11. Cool completely before slicing and serving.

 

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