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Rhubarb Sour Cream Crumble Pie

adapted from Butter by Rosie Daykin
  • 80 minutes
  • Serves 1

INGREDIENTS

Pie

1

pie crust

1 1/4 cups

sugar

3 tbsp

all-purpose flour

1/2 tsp

salt

2

large eggs

1 cup

sour cream

1 tsp

vanilla

5 cups

rhubarb, cut into 1/2" pieces

Crumb Topping

1/3 cup

sugar

1/3 cup

all-purpose flour

1/4 tsp

salt

1 tsp

cinnamon

1/4 cup

butter, room temperature