Rhubarb Sour Cream Pie

I must confess, I was a little intimidated when a friend handed me a bundle of rhubarb and my husband’s face lit up.

He adores rhubarb sour cream pie.  His mama made it.  His grandma makes it.  His wife had never even laid her hands on rhubarb. 

And we know how horribly things went last time I tried to make a favorite of his.

(breath in, breath out, breath in)

Needless to say, I was not terribly excited to give this puppy a whirl.

Rhubarb Collage

But…I am delighted to report…I did it!  I really did it.  And he loved it.  He really loved it!

And the best part of my rhubarb adventure…grandma asked me for MY recipe. 

Who woulda thunk it? {knuckle bumps}

It was the crumble topping that did it, I’m certain of it.  Who doesn’t love flour, butter and brown sugar all mixed up, thrown on top, and crisped in the oven.  Woah.

And while I know we’re miles beyond rhubarb season…I stumbled upon these photos the other day and just had to share this magic with you.  Flag it for next summer, would you?  You can thank me later.

Without further ado…I present you with ‘Not Your Granny’s Rhubarb Sour Cream Pie’.  Or something.

 
Rhubarb Sour Cream Pie
           Ingredients
      • 1 (9 inch) unbaked pie crust (I didn’t have one, so I happened to make my very first pie crust that day too, ooooh la la!)
      • 4 cups chopped fresh rhubarb
      • 1 egg
      • 1 1/2 cups white sugar
      • 1 cup sour cream
      • 1/3 cup all-purpose flour
      • Crumb topping:
        • 1/2 cup all-purpose flour
        • 1/2 cup brown sugar
        • 1/4 cup butter, melted
              Directions
      • Preheat the oven to 450*.
      • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer over the bottom of the crust.
      • In a medium bowl, whisk the egg, white sugar, sour cream and 1/3 cup of flour together until nice and smooth. Pour mixture over the rhubarb.
      • In a small bowl, mix together 1/2 cup of flour and brown sugar.  Stir in the melted butter until the mixture is crumbly. And sprinkle that crumbly goodness over the top of the pie.
      • Bake for 15 minutes in the preheated oven, then reduce the heat to 350*.  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.

Recipe from allrecipes.com

Go ahead an invite your Grandma over for some pie.  She’ll think you’re the bees knees.