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
- Prevent a runny pie by ensuring the filling sets completely before slicing.
- No need to peel rhubarb—just wash and chop it.
- The pie is done when the edges puff and the topping turns golden.
- Cooling helps the filling firm up for clean slices.
- 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: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg