Prep 20 mins
Cook 1 hr
this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone
- 4 cups fresh rhubarb or 4 cups frozen rhubarb (if frozen rinse with water and drain)
- 1 1⁄4 cups sugar
- 1⁄3 cup flour
- 1 cup sour cream
- 1⁄2 cup flour
- 1⁄2 cup brown sugar
- 1⁄4 cup butter
- mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
- put in a pie shell.
- mix together 1/2 cup flour, brown sugar and butter
- put crumbs over rhubarb.
- put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.
What a keeper of a recipe! I made this with vegan sour cream (Vegan Sour Cream) and margarine so it was completely cholesterol free. I'm making this one again because it is so very simple and utterly divine!
This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.
Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!