| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies |
6 |
Servings |
INGREDIENTS
|
|
Pastry for large pie |
| 4 |
c |
Rhubarb; cubed (can use 3) |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Brown sugar |
| 1/4 |
c |
Butter; soft |
INSTRUCTIONS
TOPPING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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