Description
A delicious recipe for old-fashioned rhubarb pie.
Ingredients
Scale
- 1(9-inch)unbaked pie crust
- 4cupschopped fresh rhubarb
- 1largeegg
- 1 ½cupswhite sugar
- 1cupsour cream
- ⅓cupall-purpose flour
- ½cupall-purpose flour
- ½cupbrown sugar
- ¼cupbutter, 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
Store in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 300 calories
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Store in an airtight container for up to 3 days.