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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak. Ingredients:
1 1/4 cups white sugar |
1 cup sour cream |
3 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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.
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