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
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 6|
|Calories from Fat: 217 (20%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 35.3mg||11 %|
|Sodium 254mg||9 %|
|Potassium 371.1mg||10 %|
|Total Carbohydrate 220.5g||65 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 218g|
|Protein 5.5g||8 %|
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Calories per serving: 1094
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