Rhubarb Sour Cream Pie

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place chopped rhubarb evenly into the unbaked pie crust.
3. In a bowl, whisk sugar, flour, and salt. Add sour cream, eggs, and vanilla, whisking until smooth.
4. Pour mixture over rhubarb.
5. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 25–30 minutes, or until filling is set.
6. Cool completely before serving. Optional: Top with whipped cream or a sprinkle of cinnamon sugar.

Enjoy!!

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