Sour Cream Rhubarb Pie
Yield
6 servingsPrep
5 minCook
45 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pie shell (9 inch)
|
|
| 3 to 4 | cups |
rhubarb
cubed |
*
|
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | cup |
sour cream
|
|
| Topping | |||
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
soften |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pie shell (9 inch)
|
|
|
rhubarb
cubed |
*
|
||
| 355 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 237 | ml |
sour cream
|
|
| Topping | |||
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
soften |
|
Directions
Preheat oven to 400℉ (200℃).
Arrange rhubarb in unbaked pie shell.
Mix sugar and flour; blend in sour cream and pour over mixture evenly.
Blend topping ingredients until crumbly.
Sprinkle crumbs over rhubarb.
Bake at 400℉ (200℃) for 15 minutes, then at 350℉ (180℃) F for an additional 30 minutes until fruit is tender, filling set and crumb topping golden.
