Ingredients


1 1/4 cups white sugar

1 cup sour cream

3 eggs

2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 cups chopped fresh rhubarb

1 (9 inch) unbaked pie shell

1/3 cup white sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup butter, softened

Directions

Prep    20 m    Cook    1 h    Ready In    1 h 20 m


1.Preheat oven to 375 degrees F (190 degrees C).


2.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.


3.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.


4.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.