Recipe of the Week – Rhubarb Sour Cream Pie
The photo says it all – Only one piece left of this wonderful pie and it was gone as soon as the photo was taken. If you like rhubarb, you will love this amazing pie. If you have never tried it there is no better introduction. A fabulous sweet tart flavor!
And if you have a little garden throw in some rhubarb plants – perennial and no care at all. They grow like mad but are not invasive.
You’ll be surprised at how many things you can make with it—next week’s recipe is rhubarb muffins.
1 (9inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 ½ cups sugar
1 cup sour cream
1/3 cup flour
½ cup flour
½ brown sugar
¼ cup butter. melted
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.