Sour Cream Rhubarb Pie

Name: Sour Cream Rhubarb Pie
Total time: 60 min
Yield: 8 Servings
Ingredients: 1 1/4 cups white sugar; 1 cup sour cream; 🥚 3 large eggs; 2 tablespoons all-purpose flour; 1/2 teaspoon vanilla extract; 🧂 1/4 teaspoon salt; 3 cups chopped fresh rhubarb; 1 (9-inch) unbaked pie shell; 1/3 cup white sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup butter, softened

Cost $10, save $15

Source: Recommended by CookPal

60 Min
8 Servings
$10

Sour Cream Rhubarb Pie

Cost $10, save $15

Source: Recommended by CookPal

60 Min
8 Servings
$10

INGREDIENTS

Filling
- 1 1/4 cups white sugar
- 1 cup sour cream
- 🥚 3 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 🧂 1/4 teaspoon salt
- 3 cups chopped fresh rhubarb
Pie Shell
- 1 (9-inch) unbaked pie shell
Topping
- 1/3 cup white sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened

STEPS

Preheat the oven to 375°F (190°C).

Mix 1 1/4 cups sugar, sour cream, eggs, and 2 tablespoons flour until smooth. Add vanilla and salt. Stir rhubarb in. Pour mix into pie shell.

Bake at 375°F for 30 minutes.

Combine topping ingredients: sugar, flour, cinnamon, and butter until coarse crumbs. Set aside.

Remove pie, reduce oven to 350°F (175°C), sprinkle topping evenly on pie, then bake for 30 minutes until filling sets and topping is golden.

NUTRIENTS

Per 1 serving

🔥

443

Calories

6
Protein
59
Carbs
21
Fats

💡 Serve warm with vanilla ice cream for an extra indulgent dessert.Ensure butter is softened for easier mixing with topping ingredients.For a tangier flavor, consider adding an additional cup of chopped rhubarb.