My friend Hailey told me about this rhubarb pie on her blog. It looks a little funny, but tastes great. When Evan asked me what was in it, he said, "next time, just don't tell me!"
1 (9 inch) unbaked pie crust in pie pan
4 cups chopped fresh rhubarb
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions Preheat the oven to 450 degrees F (220 degrees C).
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.
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.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40-50 minutes, or until the edges have puffed, and the topping is golden and the pie is bubbling. The center may still be slightly jiggly. Cool completely before slicing and serving.