Irresistible Sour Cream Rhubarb Pie Recipe

Ingredients

• 1.25 cups white sugar
• 1 cup sour cream
• 3 eggs eggs
• 2 tablespoons all-purpose flour
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 3 cups chopped fresh rhubarb
• 1 (9 inch) unbaked pie shell
• 0.33 cup white sugar
• 0.33 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 0.25 cup butter, softened

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a large bowl, beat together 1 ¼ cups sugar, sour cream, eggs, and 2 tablespoons flour until the mixture is smooth. Then, stir in vanilla and salt. Gently fold in the rhubarb until it's incorporated, and pour the filling into the pie shell.
3. Bake in the preheated oven for 30 minutes.
4. In a separate small bowl, combine ⅓ cup sugar, ⅓ cup flour, and cinnamon. Cut in the butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set the topping aside.
5. Take the pie out of the oven and reduce the oven temperature to 350 degrees F (175 degrees C). Sprinkle the topping evenly over the pie. Continue baking until the filling is set and the topping turns golden brown, approximately 30 minutes more.

Nutrition

• Calories: 443 kcal
• Fat Content: 21 g
• Fiber Content: 2 g
• Sugar Content: 40 g
• Sodium Content: 274 mg
• Protein Content: 6 g
• Cholesterol Content: 98 mg
• Carbohydrate Content: 59 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g