Grandma’s Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie 

Pie:

3 Tbsp. flour

1 ¼ c. sugar

1 c. sour cream

½ tsp. lemon extract (optional)

½ tsp. salt

1 egg, beaten

1 tsp. vanilla

3 c. rhubarb, cut into small pieces

Preheat oven to 400 degrees F. To the dry ingredients, add egg, sour cream, vanilla, and lemon; mix well. Add rhubarb. Pour into an unbaked 9-inch pie shell. Bake 15 minutes. Reduce to 350 degrees F and then cook for 30 minutes.

Topping*:

1/3 c. flour

1/3 c. sugar

1 tsp. cinnamon

¼ c. butter, softened

Combine topping ingredients and sprinkle on pie. Return to oven for 15 minutes. 

*Usually, I double the topping to make sure there is enough to cover the top of the pie.