Rhubarb Sour Cream Pie

Ingredients:

  • 4 cups rhubarb, cut into 1 inch lengths
  • 1 unbaked 9 inch pie shell
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1 cup sour cream Method:
    Place rhubarb in pie shell. Stir sugar and flour together in small bowl. Mix in sour cream. Pour over rhubarb.

    Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter or margarine, softened

    Method:
    Mix all three ingredients until crumbly. Sprinkle over pie. Bake on bottom shelf in 425 F over for 10 minutes. Reduce heat to 350 F and bake about 40 to 50 minutes until rhubarb is cooked and topping is browned.