Rhubarb Sour Cream Pie So Tasty

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Rhubarb Sour Cream Pie

"This is a favorite in our house in the course of rhubarb season. My husband who does not care a good deal for rhubarb loves this pie. It has a creamy sweet tart tang."

Ingredients :

1 (9 inch) unbaked pie crust
4 cups chopped clean rhubarb
1 egg
1 half of cups white sugar
1 cup sour cream
1/three cup all-reason flour
1/2 cup all-motive flour
half of cup brown sugar
1/four cup butter, melted

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

Preheat the oven to 450 levels F (220 levels C).
Press the pie crust right into a nine inch pie pan. Spread rhubarb in a fair layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, bitter cream and 1/3 cup of flour till easy. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter till the combination is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes inside the preheated oven, then lessen the heat to 350 degrees F (a hundred seventy five ranges C). Continue to bake for forty minutes, or until the edges have puffed, and the topping is golden. The middle may additionally still be slightly jiggly. Cool absolutely before reducing and serving.

Notes :

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