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Sour Cream Rhubarb Pie

by on May 18, 2010 in Desserts, Pies May 18, 2010 DessertsPies
See post on homegrowncountrygirl’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

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Description

If you think you don’t like rhubarb, you haven’t tried this pie. Oh, my!

Ingredients

  • 1 whole Single Unbaked Pie Crust
  • 4 cups Chopped Rhubarb
  • 1 whole Egg
  • 1-½ cup Sugar
  • 1 cup Sour Cream
  • ⅓ cups All-purpose Flour Plus 1/2 Cup, Divided
  • ½ cups Brown Sugar
  • ¼ cups Melted Butter

Preparation

Preheat oven to 450 degrees.

Press pie crust into a deep dish pie plate.

Spread chopped rhubarb onto the crust.

Whisk together egg, sugar, sour cream, and 1/3 cup flour. Pour over rhubarb.

Combine remaining 1/2 cup flour, brown sugar, and melted butter. Sprinkle over the top of the pie.

Bake pie at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake another 40 minutes. Pie will puff up in oven. Center might remain slightly jiggly, but that’s alright. Remove from oven and let pie cool completely before serving.

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Profile photo of Jenelle Miller

Jenelle Miller on 7.19.2010

so so good!! loved the topping.

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