Rhubarb Sour Cream Pie

Another of Sandy's famous recipes - this is Steve's favourite way to eat rhubarb!



1 - 9" unbaked pie crust (deep dish is preferable)

4 cups chopped fresh rhubarb

1 free-range egg

1 1/2 cups white granulated sugar

1 cup sour cream

1/3 cup all-purpose flour

1/2 cup each of all-purpose flour and brown sugar

1/4 cup butter or margarine, melted


  • Heat oven to 450F.
  • Press pie crust into a 9" pie pan.
  • Spread rhubarb in an even manner over the bottom of the crust.
  • In a medium sized bowl, whisk egg, white sugar, sour cream and 1/3 cup flour until smooth. Pour over rhubarb.
  • In a small bowl, mix 1/2 cup flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes, then reduce the heat to 350F.
  • Continue to bake for 40 minutes, or until edges have puffed, and topping is golden.
  • The centre might be still somewhat jiggly, but once it is cooled completely it is perfect to slice and serve!
  • ENJOY!