Rhubarb Sour Cream Pie

1. 1

   Mix everything but the rhubarb together, and then add the rhubarb at the end.

2. 2

   Add filling to a 9 inch pie crust.

3. 3

   Bake at 400 for 15 minutes.

4. 4

   Reduce heat to 350 and bake for another 25 minutes.

5. 5

   Remove the pie, and sprinkle the crumb topping on top (see below for crumb topping recipe).

6. 6

   Bake at 350F (180C) for another 15 minutes or until the topping is brown.

7. 7

   Modifications to the pie to suite taste.

8. 8

   CRUMB TOPPING 13 cup sugar 13 cup flour 1/2 teaspoon salt 1/4 cup butter (softened) 1 Tbs cinnamon Simply mix the ingredients together until crumbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.