Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Beat 1 ¼ cups sugar, sour cream, eggs and 2 tablespoons flour together in a large bowl until smooth; stir in vanilla and salt. Fold in rhubarb until incorporated; pour filling into pie shell.
Bake in the preheated oven for 30 minutes.
Meanwhile, combine ⅓ cup sugar, ⅓ cup flour, and cinnamon in a small bowl; cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Set topping aside.
Remove pie from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C). Sprinkle topping over pie. Bake until filling is set and topping is golden brown, about 30 minutes more.
Nutrition Facts (per serving)
| 443 | Calories |
| 21g | Fat |
| 59g | Carbs |
| 6g | Protein |
