Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::8
Yield::1 to 9 – inch pie
Ingredients
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1 ¼ cups white sugar
1 cup sour cream
3 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
Directions
Preheat oven to 375 degrees F (190 degrees C).
Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.