Ingredients
Scale
- 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
- ½ cup brown sugar
- ¼ cup butter, melted
Instructions
- Preheat the oven to 450 degrees F (220 degrees C).
- Arrange pie crust in a 9-inch pie pan. Spread rhubarb in an even layer in the bottom of the crust.
- Whisk egg, white sugar, sour cream, and 1/3 cup of flour together in a medium bowl until smooth. Pour over rhubarb.
- Mix 1/2 cup of flour and brown sugar together in a small bowl; stir in melted butter until mixture is crumbly. Sprinkle over top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake until the edges have puffed, and the topping is golden, about 40 minutes. The center may still be slightly jiggly.
- Cool completely before slicing and serving.
Notes
- A runny crisp may result from underbaking or excess liquid in the fruit.
- Peeling rhubarb is optional, as the skin softens when baked.
- Keep the topping crunchy by ensuring it’s evenly spread and baked until golden.
- Frozen fruit can be used, but thaw and drain excess liquid to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg