Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 large egg
- 1 1/2 cups white sugar
- 1 cup sour cream
- 1/3 cup all-purpose flour (for filling)
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup brown sugar
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 450 degrees F (220 degrees C).
- Place the pie crust in a 9-inch pie pan. Spread the chopped rhubarb in an even layer over the bottom of the crust.
- In a medium bowl, whisk together the egg, white sugar, sour cream, and 1/3 cup flour until smooth. Pour the mixture over the rhubarb.
- In a small bowl, mix 1/2 cup flour and brown sugar. Stir in the melted butter until the mixture is crumbly. Sprinkle it evenly over the top of the pie.
- Bake for 15 minutes at 450 degrees F. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for about 40 minutes, until the edges have puffed and the topping is golden. The center may still look slightly jiggly.
- Remove from the oven and let the pie cool completely before slicing and serving.
Notes
- Use fresh rhubarb for the best flavor and texture. Frozen rhubarb can work but may release more liquid.
- Do not skip cooling completely. The filling sets as it cools, and cutting too early will cause it to fall apart.
- The center will look slightly underdone when you pull it from the oven. That is normal.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can use a store-bought or homemade pie crust for this recipe.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 48g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg