Classic Rhubarb Pie Recipe

Name: Classic Rhubarb Pie Recipe
Total time: 1 hr 10 mins
Ingredients: 1 (9 inch) unbaked pie crust; 4 cups chopped fresh rhubarb; 1 egg; 1.5 cups white sugar; 1 cup sour cream; 0.33333334326744 cup all-purpose flour; 0.5 cup all-purpose flour; 0.5 cup brown sugar; 0.25 cup butter, melted

This classic rhubarb pie boasts a creamy, sweet-tart filling that makes it a seasonal favorite. Even those who aren't rhubarb enthusiasts will love this pie!

Total time1 hr 10 mins
Prep time15 mins
Cook time55 mins
Yield8

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Servings

Ingredients

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg egg
1.5 cups white sugar
1 cup sour cream
0.33 cup all-purpose flour
0.5 cup all-purpose flour
0.5 cup brown sugar
0.25 cup butter, melted

Instructions

Preheat your oven to 450 degrees F (220 degrees C).
Place pie crust in a 9-inch pie pan. Distribute rhubarb evenly across the bottom of the crust.
In a medium bowl, whisk together egg, white sugar, sour cream, and 1/3 cup of flour until smooth. Pour the mixture over the rhubarb.
In a separate small bowl, combine 1/2 cup of flour and brown sugar. Mix in melted butter until the mixture forms crumbles. Sprinkle evenly over the top of the pie.
Bake in the preheated oven for 15 minutes, then lower the oven temperature to 350 degrees F (175 degrees C). Continue baking until the pie edges are puffed and the topping turns golden brown, approximately 40 minutes. The center might still jiggle slightly. Allow the pie to cool completely before slicing and serving.

Nutrition

Calories: 493 kcal
Fat Content: 20 g
Fiber Content: 2 g
Sugar Content: 52 g
Sodium Content: 188 mg
Protein Content: 5 g
Cholesterol Content: 51 mg
Carbohydrate Content: 75 g
Saturated Fat Content: 10 g
Unsaturated Fat Content: 0 g