1
(9 inch) unbaked pie crust
|
1/3
cup all-purpose flour
|
4
cups chopped fresh rhubarb
|
1/2
cup all-purpose flour
|
1
egg
|
1/2
cup brown sugar
|
1
1/2 cups white sugar
|
1/4
cup butter, melted
|
1
cup sour cream
|
|
1.
Preheat
the oven to 450 degrees F (220 degrees C).
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.
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.
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.