Sour Cream Rhubarb Pie
Ingredients
- 1 ¼ cups white sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups chopped fresh rhubarb
- 1 (9 inch) unbaked pie shell
- ⅓ cup white sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup butter, softened
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat 1 ¼ cups sugar, sour cream, eggs and 2 tablespoons flour together in a large bowl until smooth; stir in vanilla and salt. Fold in rhubarb until incorporated; pour filling into pie shell.
- Bake in the preheated oven for 30 minutes.
- Meanwhile, combine ⅓ cup sugar, ⅓ cup flour, and cinnamon in a small bowl; cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Set topping aside.
- Remove pie from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C). Sprinkle topping over pie. Bake until filling is set and topping is golden brown, about 30 minutes more.
Source
Original recipe: View Original