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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sour Cream Rhubarb Pie Recipe

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This recipe for Sour Cream Rhubarb Pie is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)

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