Rhubarb Sour Cream Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| 3 | cups |
rhubarb
cut in 1/2 inch cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 7.1E+2 | ml |
rhubarb
cut in 1/2 inch cubes |
*
|
Directions
Mix everything but the rhubarb together, and then add the rhubarb at the end.
Add filling to a 9 inch pie crust.
Bake at 400 for 15 minutes.
Reduce heat to 350 and bake for another 25 minutes.
Remove the pie, and sprinkle the crumb topping on top (see below for crumb topping recipe).
Bake at 350℉ (180℃) for another 15 minutes or until the topping is brown.
Modifications to the pie to suite taste.
CRUMB TOPPING ⅓ cup sugar ⅓ cup flour ½ teaspoon salt ¼ cup butter (softened) 1 Tbs cinnamon Simply mix the ingredients together until crumbly.
