This is a favorite in our house during rhubarb season. My husband who doesn’t care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Ingredients
- 1 (9 inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 egg
- 1 ½ cups white sugar
- 1 cup sour cream
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup butter, melted
Directions
Step 1
Preheat the oven to 450 degrees F (220 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 493 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat10g | 48% |
Cholesterol51mg | 17% |
Sodium188mg | 8% |
Total Carbohydrate75g | 27% |
Dietary Fiber2g | 8% |
Total Sugars52g | |
Protein5g | |
Vitamin C5mg | 26% |
Calcium107mg | 8% |
Iron2mg | 9% |
Potassium274mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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