Rhubarb Sour Cream Pie

This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn’t ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie.

This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn’t ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie. The combination of sour cream, rhubarb and crumb topping is so good, it should be illegal.

Ingredients:

• 1 (9-inch) unbaked pie crust
• 4 cups chopped fresh rhubarb
• 1 large egg
• 1 ½ cups white sugar
• 1 cup sour cream
• ⅓ cup all-purpose flour
• ½ cup all-purpose flour (for topping)
• ½ cup brown sugar (for topping)
• ¼ cup butter, melted (for topping)

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Directions:

Preheat oven to 450 degrees F (220 degrees C).

Arrange pie crust in a 9-inch pie pan and spread rhubarb evenly in the bottom.

Whisk egg, white sugar, sour cream, and ⅓ cup flour in a bowl until smooth. Pour over rhubarb.

Mix ½ cup flour and brown sugar in a bowl; stir in melted butter until crumbly. Sprinkle over pie.

Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until edges puff and topping is golden, about 40 minutes. Cool before slicing.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes

Kcal: 493 kcal per serving | Servings: 8 servings