Description
A creamy, sweet-tart rhubarb pie with a buttery crumb topping, perfect for summer baking.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 large 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 oven to 450°F
- Place pie crust in pan and add rhubarb evenly
- Whisk egg, sugar, sour cream, and flour until smooth
- Pour mixture over rhubarb
- Mix flour, brown sugar, and butter for topping
- Sprinkle topping over pie
- Bake 15 minutes then reduce heat to 350°F
- Bake 40 minutes until golden
- Cool completely before serving
Notes
- Use fresh rhubarb for best flavor
- Let pie cool fully to set properly
- Serve chilled or at room temperature
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 55