Recipe Rhubarb Sour Cream Pie (Pie)

Required 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

Preparing/Cooking:

• 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.

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