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Sour Cream Rhubarb Pie

Ingredients:
1 8-inch unbaked pastry shell
3 cups finely sliced rhubarb
1 1/2 cups granulated sugar
2 tablespoons tapioca
1/8 teaspoon salt
1/2 cup sour cream
1 egg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
8 tablespoons butter or margarine
1/2 cup pecans, chopped
1/2 cup flaked coconut, optional





Directions: Preheat oven to 450F. Blend together well, sugar, tapioca, salt, sour cream, egg, cinnamon and vanilla. Stir in rhubarb and pour into unbaked shell. For topping, stir together flour and sugar, cut in butter. Combine with pecans and coconut. Cover top with upper crust or with 2/3 cup of the topping. Bake 15 mintues befor lowering heat to 350F and baking for an additional 35 to 45 minutes, until filling is cooked and crust is browned.

Notes:

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