Rhubarb Sour Cream PieSubmitted by: ALEINEN
9 inch pie crust
3 cups chopped fresh rhubarb
1.5C white sugar
1C sour cream
1/3C all purpose flour
1/2C all purpose flour
1/2C brown sugar
1/4C butter, melted
Press pie crust into 9 inch pan. Spread rhubarb on top. In a bowl, mix remaining filling ingredients and pour on top of rhubarb.
In another bowl, mix the topping ingredients. Pour on top.
Bake at 450 for 15 mins. Then decrease to 350 and continue baking for 40 mins.
Number of Servings: 8
Recipe submitted by SparkPeople user ALEINEN.