Sour Cream Rhubarb Pie

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1/2 c Flour
1/2 c Brown sugar
4 c Rhubarb; cubed (can use 3)
1 1/2 c Sugar
1 c Sour cream
1/3 c Flour
1/4 c Butter; soft
Pastry; for large pie

Original recipe makes 6



Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix sugar and flour; blend in sour cream and pour over mixture evenly. Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb. Bake at 400F for 15 minutes, then at 350F for an additional 30 minutes till fruit is tender, filling set and crumb topping golden. Fat grams per serving: : Approx. Cook Time: :45

Verified by stevemur
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Calories Per Serving: 1094 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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