2 c. pink rhubarb
1 c. sugar
2 Tbsp. flour
1 tsp. salt
1 tsp. vanilla
1/2 c. sour cream
unbaked pie crust (top and
Combine all ingredients, adding sour cream last. Place
into 9-inch pan lined with pie crust. Cover with top crust.
Seal edges; prick top with fork. Brush lightly with milk.
Bake at 425 degrees for 10 minutes, 350 degrees for 45 minutes. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.