Another kind of rhubarb pie!

Last week my cousin Lori's daughter, Heather, posted on Facebook that she had made her favorite rhubarb pie - Sour Cream Rhubarb.  I had never heard of this one so I was excited to try it after Heather was kind enough to share her recipe.  We had some new friends as well as some of our long-time favorite friends over, and everybody said they liked this pie. Fortunately these were all people who "appreciate" rhubarb.  If you are a rhubarb fan, you need to try this easy pie.  Rhubarb is at it's peak right now.

Heather's Sour Cream Rhubarb Pie


1 pie shell
1 cup sour cream
1 egg
1/3 cup flour
1-1/2 cup sugar
4 cups chopped rhubarb
Berries if desired (I replaced 1 cup of rhubarb with 1 cup of chopped strawberries)

Pour rhubarb into the crust (along with berries if you are using them).  Mix the other ingredients well, then pour over the rhubarb.

Make topping by combining:
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter
cinnamon to taste

Cover the top of the pie with the topping.

Bake at 450 degrees for 10 minutes, then reduce the oven to 350 degrees and cook 30-40 minutes more until golden brown and not too jiggly in the middle.  Allow to cool.  This pie is extra great topped with sweetened whipped cream.