Sour Cream Rhubarb Pie Recipe




 Chopped rhubarb4 Cup (64 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Flour1⁄3 Cup (5.33 tbs)
 Sour cream1 Cup (16 tbs)
 Unbaked pie shell1 (9 Inch)
 Flour1⁄2 Cup (8 tbs)
 Packed brown sugar1⁄2 Cup (8 tbs)
 Butter1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3830 Calories from Fat 1280

% Daily Value*

Total Fat 145 g222.4%

Saturated Fat 75.2 g376%

Trans Fat 0 g

Cholesterol 240.5 mg

Sodium 1072 mg44.7%

Total Carbohydrates 626 g208.8%

Dietary Fiber 16.2 g65%

Sugars 423.7 g

Protein 27 g54.1%

Vitamin A 65.7% Vitamin C 76%

Calcium 86.7% Iron 51.8%

*Based on a 2000 Calorie diet


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