Recipe Details
Ingredients
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1(9 inch)unbaked pie crust
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4cupschopped fresh rhubarb
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1egg
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1 ½cupswhite sugar
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1cupsour cream
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⅓cupall-purpose flour
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½cupall-purpose flour
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½cupbrown sugar
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¼cupbutter, melted
Cooking Directions
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Preheat the oven to 450 degrees F (220 degrees C).
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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.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories493 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 10g |
48% |
| Cholesterol 51mg |
17% |
| Sodium 188mg |
8% |
| Total Carbohydrate 75g |
27% |
| Dietary Fiber 2g |
8% |
| Total Sugars 52g |
|
| Protein 5g |
|
| Vitamin C 5mg |
26% |
| Calcium 107mg |
8% |
| Iron 2mg |
9% |
| Potassium 274mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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