| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 1 1/4 |
c |
Sugar(see below) |
| 3/4 |
ts |
Salt |
| 1 |
c |
Sour Cream |
| 1 |
|
Egg (beaten) |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon Extract |
| 3 |
c |
Rhubarb (cut in 1/2" cubes) |
INSTRUCTIONS
Preheat oven to 400F.
Mix everything but the rhubarb together, and then add the rhubarb at the
end. Add filling to a 9" pie crust.
Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25
minutes. Remove the pie, and sprinkle the crumb topping on top (see below
for crumb topping recipe). Bake at 350 for another 15 minutes or until the
topping is brown.
Modifications to the pie to suite taste. I find that the pie tastes plenty
sweet enough with 1/2 cup of sugar, and I use "fat-free sour cream
substitute" instead of real sour cream. Also, I like to use a bigger pie
crust, and then make up the difference by adding as much rhubarb as will
fit into the crust.
CRUMB TOPPING
1/3 cup sugar (I use 1/4 cup)
1/3 cup flour (I use 1/2 cup)
1/2 tsp salt
1/4 cup butter (softened) 1 Tbs cinnamon (I use more) Simply mix the
ingredients together until crumbly.
Posted to FOODWINE Digest 28 Jun 97 by Ian Wingfield
<iwingfie@MINET.GOV.MB.CA> on Jun 29, 1997
A Message from our Provider:
“Jesus holds the secret of answered prayer”