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RHUBARB SOUR CREAM PIE

3 Tbs flour
1 1/4 cups sugar
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 suit 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

1/4 to 1/3 cup sugar
1/3 to 1/2 cup flour
1/2 tsp salt
1/4 cup butter, softened
1 Tbs cinnamon or more

Mix the ingredients together until crumbly.

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