Ingredients:
- 1 unbaked 9-inch pie crust
- 3 cups fresh rhubarb, chopped
- 1 cup sugar
- 1 cup sour cream
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 400°F (200°C).
- Place chopped rhubarb evenly into the unbaked pie crust.
- In a bowl, whisk sugar, flour, and salt. Add sour cream, eggs, and vanilla, whisking until smooth.
- Pour mixture over rhubarb.
- Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 25–30 minutes, or until filling is set.
- Cool completely before serving. Optional: Top with whipped cream or a sprinkle of cinnamon sugar.
Enjoy!!
