Rhubarb Sour Cream Pie

3 Tbs Flour

1 1/4 Cups Sugar(see below)

3/4 tsp salt

1 Cup Sour Cream

1 Egg (beaten)

1 tsp Vanilla

1/2 tsp Lemon Extract

3 Cups Rhubarb (cut in 1/2" cubes)

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.