Sour Cream Rhubarb Pie

• 1 whole Single Unbaked Pie Crust
• 4 cups Chopped Rhubarb
• 1 whole Egg
• 1-1/2 cup Sugar
• 1 cup Sour Cream
• 1/3 cups All-purpose Flour Plus 1/2 Cup, Divided
• 1/2 cups Brown Sugar
• 1/4 cups Melted Butter

1. Preheat oven to 450 degrees.
2. Press pie crust into a deep dish pie plate.
3. Spread chopped rhubarb onto the crust.
4. Whisk together egg, sugar, sour cream, and 1/3 cup flour. Pour over rhubarb.
5. Combine remaining 1/2 cup flour, brown sugar, and melted butter. Sprinkle over the top of the pie.
6. Bake pie at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake another 40 minutes. Pie will puff up in oven. Center might remain slightly jiggly, but that's alright. Remove from oven and let pie cool completely before serving.

crust, rhubarb, egg, sugar, sour cream, allpurpose, brown sugar, ubc

Taken from tastykitchen.com/recipes/desserts/sour-cream-rhubarb-pie/ (may not work)