Rhubarb Sour Cream Pie

INGREDIENTS

Pie Filling

• 3 Tbsp flour
• 3/4 tsp salt
• 1 1/4 cups sugar (see below)
• 1 cup sour cream
• 1 egg (beaten)
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 3 cups rhubarb (cut in 1/2" cubes)

Crumb Topping

• 1/3 cup sugar (I use 1/4 cup)
• 1/2 tsp salt
• 1/3 - 1/2 cup flour
• 1/4 cup butter, softened
• 1 Tbsp cinnamon (more to taste)

INSTRUCTIONS

1. Preheat oven to 400F.
2. Mix everything but the rhubarb together, and then add the rhubarb at the end. Add filling to a 9" pie crust.
3. Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25 minutes.
4. Topping: While the pie is baking, mix the topping ingredients together until crumbly.
5. Remove the pie from the oven, and sprinkle the crumb topping on top. Bake at 350 for another 15 minutes or until the topping is brown.

NOTES