Another great springtime dessert!!!
Lydia's dear mom-in-love and our precious friend, Janet,
first introduced our family to the wonders of home-grown rhubarb!
She served us a rhubarb coffee cake one day that was oh-so-delicious!!!!
And she made scrumptious rhubarb muffins for Richie and Lydia's reception treats.
So we are very excited about finding this amazing recipe recently
to use our little harvest of rhubarb on!
We just discovered too, that if we add some strawberries to it,
it is a great way to stretch the rhubarb when we don't have quite enough,
and it becomes even more flavorful and beautiful!
And the sour cream makes it especially different from most fruit pies, and well . . . .
wonderfully creamy! ;-)
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 1/2 cups white sugar
1 cup sour cream
(The last couple times we made this pie, we used 2 cups of rhubarb and 2 or more cups of strawberries. We also added a little extra flour to help with the extra moisture from the strawberries.)
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
|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.|