Sour Cream Rhubarb Pie
|Chopped rhubarb||4 Cup (64 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Unbaked pie shell||1 (9 Inch)|
|Flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Place the rhubarb, sugar and the 1/3 cup flour in a large bowl; toss to combine.
Add the sour cream and mix well.
Spoon into the pie shell.
Combine the 1/2 cup flour and brown sugar in a small bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle over the pie.
Bake at 450 degrees for 15 minutes.
Reduce oven temperature to 350 degrees and bake for 30 minutes longer