*  Exported from  MasterCook II  *
 
                           Rhubarb Sour Cream Pie
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tbs           Flour
    1 1/4  Cups          Sugar (see below)
      3/4  tsp           salt
    1      Cup           Sour Cream
    1                    Egg (beaten)
    1      tsp           Vanilla
      1/2  tsp           Lemon Extract
    3      Cups          Rhubarb (cut in 1/2″ cubes)
 
 
  Preheat oven to 400F.
 
 Mix everything but the rhubarb together, and then add the rhubarb at the
 end. Add filling to a 9″ pie crust.
 
 Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25
 minutes. Remove the pie, and sprinkle the crumb topping on top (see below
 for crumb topping recipe). Bake at 350 for another 15 minutes or until the
 topping is brown.
 
 Modifications to the pie to suite taste. I find that the pie tastes
 plenty sweet enough with 1/2 cup of sugar, and I use “fat-free sour cream
 substitute” instead of real sour cream. Also, I like to use a bigger pie
 crust, and then make up the difference by adding as much rhubarb as will fit
 into the crust.
 
 CRUMB TOPPING
 
 1/3 cup sugar   (I use 1/4 cup)
 1/3 cup flour   (I use 1/2 cup)
 1/2 tsp salt
 1/4 cup butter  (softened)
 1 Tbs cinnamon  (I use more)
 Simply mix the ingredients together until crumbly.
 
 
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