Rhubarb Sour Cream Pie

Directions:

Preheat oven to 450 degrees F (220 degrees C).

Arrange pie crust in a 9-inch pie pan and spread rhubarb evenly in the bottom.

Whisk egg, white sugar, sour cream, and ⅓ cup flour in a bowl until smooth. Pour over rhubarb.

Mix ½ cup flour and brown sugar in a bowl; stir in melted butter until crumbly. Sprinkle over pie.

Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until edges puff and topping is golden, about 40 minutes. Cool before slicing.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes

Kcal: 493 kcal per serving | Servings: 8 servings