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Sour Cream Rhubarb Pie Recipe

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This recipe for Sour Cream Rhubarb Pie, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Dack
Added: Saturday, March 25, 2006


9" unbaked pie shell
1 3/4 c. sugar
3 T. flour
1/2 t. salt
2 eggs, beaten
1 c. sour cream
1 t. vanilla
1/2 t. almond flavoring
1/8 t. cinnamin
4 c. fresh rhubarb, cut into 1/2" pieces
Red food coloring (only 3-4 drops)

1/3 c. sugar
1/3 c. flour
1 t. cinnamon
Dash salt
1/4 c. butter, softened

Prepare pie shell. Heat oven to 400 degrees. In large bowl, combine 1 3/4 c. sugar, flour and 1/2 t. salt. Add egg, sour cream, almond extract, vanilla and cinnamin; mix well. Add rhubarb, stir to blend well. Pour into pie shell. Bake 15 minutes. Reduce heat to 350 degrees; bake 25 minutes longer.
In small bowl, combine topping ingredients; sprinkle over pie. Bake about 15 minutes longer or until topping is brown. *NOTE: I do not put the topping on my pie.




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