Serves: 7
Total Calories: 416

Filling:
3 tablespoons flour
1/2 teaspoon salt
1 1/4 cups sugar
1 egg
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 cups chopped rhubarb
1 (9-inch) unbaked pie crust
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Topping:
1/3 cup sugar
1/3 cup flour
pinch of salt
1 teaspoon cinnamon
1/4 cup soft butter

Sift together flour, salt, and sugar. Add egg, sour cream, vanilla, and lemon extract. Add the rhubarb and pour into a 9-inch unbaked crust. Bake at 400° for 15 minutes. Reduce heat to 350° and bake for 25 minutes.

Mix all ingredients for Topping together with a fork. Sprinkle Topping over pie and return to oven for 15 minutes.

Nutritional Facts:

Serves: 7
Total Calories: 416
Calories from Fat: 158

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