I made this tasty pie with fresh rhubarb from our backyard. It is delicious! Tim even liked it, though he claimed he doesn't like rhubarb. Enjoy!
INGREDIENTS:
1 (9 inch) unbaked pie crust 4 cups chopped fresh rhubarb 1 egg (egg beaters okay) 1 cup white sugar 1 cup sour cream (fat free okay) | 1/3 cup all-purpose flour 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup butter, melted |
DIRECTIONS:
| 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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1 comment:
Lisa your pie recipe sounds really good and I hope to give it a try. If you find yourself hungry for a rhubarb pie but without sour cream you may want to try this recipe I got from my friend Debbie. I have made it many times so far this summer and we usually are not big rhubarb fans. Oh yea, it's easy too!
Rhubarb Custard Pie
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg (optional)
dash salt
Add above to 3 beaten eggs
Stir in 4 cups 1" slices rhubarb
Pour into a 9" pie pan with crust
Dot top with 2 Tablespoons butter
Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup melted butter
Mix and sprinkle over the top
Bake 400 degrees 50 minutes
I have experimented with different toppings for this pie and have found the best to be the topping from your recipe, it makes a beautiful pie!
I made this pie yesterday, hmmm, maybe I should go have a piece.
Roxie
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