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Rhubarb: Rhubarb Sour Cream Pie

Source of Recipe

www.recipeland.com


List of Ingredients

3 tablespoons flour
1 1/4 cups sugar
3/4 teaspoon salt
1 cup sour cream
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon lemon extract
3 cups rhubarb (1/2" cubes)


Recipe

Preheat oven to 400ºF. Mix everything but the rhubarb together, and then add the rhubarb at the end. Add filling to a 9" pie crust. Bake at 400ºF for 15 minutes. Reduce heat to 350 and bake for another 25 minutes. Remove the pie, and sprinkle the crumb topping on top (see below for crumb topping recipe). Bake at 350 for another 15 minutes or until the topping is brown. Modifications to the pie to suite taste. I find that the pie tastes plenty sweet enough with 1/2 cup of sugar, and I use "fat-free sour cream substitute" instead of real sour cream. Also, I like to use a bigger pie crust, and then make up the difference by adding as much rhubarb as will fit into the crust.


CRUMB TOPPING:
1/3 cup sugar (I use 1/4 cup)
1/3 cup flour (I use 1/2 cup)
1/2 tsp salt
1/4 cup butter (softened)
1 Tbs cinnamon (I use more)
Simply mix the ingredients together until crumbly.