Description
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 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8