Old-Fashioned Rhubarb Pie
A classic, tart-sweet rhubarb pie with a buttery crust and crumbly topping, perfect for spring gatherings or a nostalgic dessert.
Equipment
- 9-inch pie pan
- Mixing Bowl
Ingredients
Base and Filling
- 1 unbaked 9-inch pie crust
- 4 cups fresh rhubarb chopped
- 1 large egg
- 1 ½ cups sugar
- 1 cup sour cream
- 1/3 cup flour
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup melted butter
Instructions
- Preheat oven to 450°F. Place crust in pie pan, layer with rhubarb.
- Whisk egg, sugar, sour cream, and flour. Pour over rhubarb.
- Mix flour, brown sugar, and butter. Sprinkle on top.
- Bake for 15 mins at 450°F, reduce heat to 350°F, bake for another 40 mins.
- Cool, slice, and enjoy! Perfect pie every time!
Notes
For a twist, add a handful of strawberries to the filling for a strawberry-rhubarb pie variation.