Rhubarb Cream Streusel Pie

• 1 14 cups white sugar
• 14 cup white flour
• 34 cup sour cream
• 1 egg yolk
• 4 cups diced rhubarb, 1/2 inch pieces
• 12 cup white flour
• 12 cup firmly packed brown sugar
• 12 teaspoon cinnamon or 12 teaspoon freshly ground nutmeg
• 14 cup butter, cold

1. Sufficient pastry for a 1-crust 10 pie (1.5L).
2. Line a pie plate with the pastry.
3. Preheat oven to 425F (220C).
4. To make the filling: place sugar, flour, sour cream, egg yolk and rhubarb in a large bowl.
5. Mix thoroughly, then spoon into the pie shell.
6. To make the topping: mix the dry ingredients in a medium bowl, using a pastry blender, cut the butter into the mixture until it is crumbly.
7. Spoon evenly over the rhubarb mixture.
8. Bake for 15 minutes at 425F, then reduce heat to 350F (180C) and bake 30 minutes more or until the crumble top is golden and crisp, and the rhubarb is tender.
9. Serve warm or cold.

white sugar, white flour, sour cream, egg yolk, rhubarb, white flour, brown sugar, cinnamon, butter

Taken from www.food.com/recipe/rhubarb-cream-streusel-pie-167704 (may not work)