Sour Cream Rhubarb Pie

By Tallon

Ingredients

• Filling:
• 1 crust
• 2 eggs
• 1 cup sour cream
• 1 1/2 cup sugar
• 2 Tbsp flour
• 1 tsp vanilla
• 1/4 tsp salt
• 3-4 cups chopped rhubarb
• Topping:
• 1/2 cup brown sugar
• 1/2 cup flour
• 4-5 Tbsp soft butter

Preparation

Step 1

Stir together eggs and sour cream; stir in sugar, 2 Tbsp flour, vanilla and salt. Stir in rhubarb. Pour into pie crust, cover pie with foil and bake at 450° for 15 minutes. Reduce temp to 350° and bake 20 minutes more. Meanwhile prepare topping. Stir together brown sugar and flour; cut in butter until it resembles coarse crumbs. Remove pie from oven after 20 minutes and take off foil. Sprinkle topping on and bake 20-25 minutes or until filling is set.