Sour Cream Rhubarb Pie

By mamapig

Ingredients

• 1 1/2 cups sugar
• 1 cup light sour cream
• 2 eggs
• 2 Tbs. flour
• 1 tsp. vanilla
• 1/4 tsp. salt
• 3 cups chopped fresh or frozen thawed rhubarb
• 1/4 cup brown sugar
• 1/4 cup flour
• 3 Tbs. butter
• 1 pie crust

Preparation

Step 1

1. Pie crust: Line 9" pie plate with pie shell, and flute edges high.
2. Filling: In a large mixing bowl, stir together eggs and sour cream. Stir in sugar, the 2 Tbs. flour, vanilla and salt. Stir in the rhubarb.
3. Pour the filling in the pie crust, and cover with tin foil. Bake in 450 degree oven for 15 minutes. Reduce the oven temperature to 350 degrees, and bake for 20 minutes more.
4. Meanwhile, in a small mixing bowl, stir together the brown sugar and 1/4 cup flour. Cut in butter until mixture resembles course crumbs. Sprinkle the mixture over the rhubarb filling.
5. Bake the mixture, uncovered for 20 to 25 minutes more, until the filling is set. Cool completely on wire rack. Cover and refrigerate.