This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn’t ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie.
This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn’t ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie. The combination of sour cream, rhubarb and crumb topping is so good, it should be illegal.
Ingredients:
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 large egg
- 1 ½ cups white sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour
- ½ cup all-purpose flour (for topping)
- ½ cup brown sugar (for topping)
- ¼ cup butter, melted (for topping)
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