My husband Chris is certainly not a picky eater. Quite the contrary actually. He just doesn’t (or I should say didn’t) like rhubarb pie. I wanted to give it a try though… convinced I could make one that would meet his approval I scoured the internet for the perfect recipe… and a few were similar and looked like something I could work with. So in my usual fashion I looked at a few recipes and sort of came up with my own. Chris’s answer… there are two kinds of rhubarb pie…. bad, and yours. I don’t think he was just going for brownie points, as this truly is the best rhubarb pie I’ve ever tasted. I’m sure I’ll have another one baked before rhubarb season ends. Simply delicious.
- 1 - 9" [Pie crust http://www.unmodernmom.com/2015/05/25/flaky-light-pastry-the-secret-to-an-amazing-pie/] unbaked
- 4 cups chopped rhubarb
- 1 egg
- 1 1/4 cups white sugar
- 1 cup sour cream
- 1/3 cup all purpose flour
- 1/2 cup oatmeal
- 1/2 cup brown sugar
- 2 Tablespoons flour
- 1/4 cup butter melted
- Preheat oven to 450 degrees Fahrenheit
- Chop rhubarb and spread evenly in the pie crust.
- In a medium bowl whisk white sugar with 1/3 cup of flour. Add sour cream and egg and whisk until well mixed and smooth. Pour over top of rhubarb.
- In a small bowl mix together oatmeal, brown sugar and 2 T of flour. Stir in butter until mixture is crumbly. Spread evenly over the pie.
- Bake for 15 minutes at the preheated temperature of 450 - then reduce heat to 350 degrees and continue baking for 40 minutes or until the edges have puffed up and the topping is golden.
- The pie needs to be set, but the centre may remain slightly jiggly. Cool before serving.
If you like your rhubarb pie a little more tart, reduce the 1 1/4 cup sugar to 1 cup.