It's rhubarb season! I did not grow up with rhubarb, so when a coworker gave me some a few years ago, I wasn't quite sure what to do with it. I found this recipe, and now it's my go-to pie whenever there's rhubarb around. I got the recipe from here. I don't make the streusel topping that the original recipe calls for, because I don't think it needs it. I got the original recipe from here.
Ingredients:
- 1.25 cups sugar
- 1 cup sour cream
- 3 eggs
- 1 tablespoons flour
- 1 teaspoon vanilla extract
- 2.5 cups fresh rhubarb
- 1 9 inch unbaked pie shell
Preheat the oven to 375 degrees. Mix together the sugar, sour cream, eggs, flour, vanilla, and rhubarb. Pour into the pie shell. Bake for 30 minutes and then reduce the heat to 350 and bake for another 30 minutes.
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