Sour Cream Rhubarb Crumb Pie

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Sour Cream Rhubarb Crumb Pie

 

 

Ingredients:

Pastry for a single crust 10 inch pie

4 cups cubed rhubarb

1 1/2 cups white sugar

1/3 cup flour

1 cup sour cream

 

 

Topping:

1/2 cup flour

1/2 cup packed brown sugar

1/4 cup soft butter

 

 

 

Directions:

Roll out the pie crust and line a 10 inch or 9 inch deep dish pie plate.

Trim even with the edge of the pie plate.

 

 

Arrange rhubarb in the pie shell.

 

 

Mix together the sugar, flour and sour cream. Pour mixture over the rhubarb.

 

 

Topping:

In a small bowl combine the flour and brown sugar. Stir in the butter until

crumbly. Sprinkle over the rhubarb.

 

 

Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 and continue to

bake for another 30 minutes.

 

 

 

 

 

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