Sour Cream Rhubarb Pie

  • on April 29, 2007
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Ingrients & Directions

Pastry for large pie
4 c Rhubarb; cubed (can use 3)
1 1/2 c Sugar
1/3 c Flour
1 c Sour cream

1/2 c Flour
1/2 c Brown sugar
1/4 c Butter; soft

Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix
sugar and flour; blend in sour cream and pour over mixture evenly.
Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb.
Bake at 400F for 15 minutes, then at 350F for an additional 30
minutes till fruit is tender, filling set and crumb topping golden.
Fat grams per serving:
: Approx. Cook Time: :45

6 Servings

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