A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.
Ingredients
- ¼ cups white sugar: 1 piece
- sour cream: 1 cup
- eggs: 3 piece
- all-purpose flour: 2 Tbsp
- vanilla extract: 0.5 tsp
- salt: 0.25 tsp
- fresh rhubarb: 3 cups (chopped)
- unbaked pie shell: 1 piece (9 inch)
- white sugar: 0.33333 cup
- all-purpose flour: 0.33333 cup
- ground cinnamon: 1 tsp
- butter: 0.25 cup (softened)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
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Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
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Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
