This was so easy to prepare. Delicious. Everyone I served it to loved it. Thank you! I will definitely make this again and will share the recipe with my friends.
This pie was delicious!! I added an extra tablespoon of flour to the sourcream mixture and the pie cut beautifully. It wasn’t runny at all. I took the advice of others and added a little cinnamon to the crumb topping. While it was cooking I was a little worried that the top would get too crispy and dark. It worked out, but I think next time I’ll lower the temperature a few minutes earlier.
This recipe is amazingly wonderful. Don’t change anything. I added more rhubarb and made a huge mess of my stove. So follow the recipe and you will have a desert everyone raves about!
I made this for a co-workers husband who had made me a beautiful box of Christmas cookies (I didn’t have time). He along with with his whole family LOVED this. Easy and quick to make.
Ingredients:
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Instructions:
Preheat the oven to 450 degrees F (220 degrees C).
Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the 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 for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
source:allrecipes.com
