Tart, sweet, and beautifully simple — just like Grandma used to make.
This rhubarb pie is all about celebrating that bold, tangy flavor wrapped in a flaky, golden crust. No strawberries, no extras — just pure, old-school rhubarb goodness.
You’ll Need:
• 1 unbaked 9-inch pie crust
• 4 cups fresh rhubarb, chopped
• 1 large egg
• 1 ½ cups sugar
• 1 cup sour cream
• 1/3 cup flour
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup melted butter
Direction : 
Preheat oven to 450°F. Place crust in pie pan, layer with rhubarb.
Whisk egg, sugar, sour cream, and flour. Pour over rhubarb.
Mix flour, brown sugar, and butter. Sprinkle on top.
Bake for 15 mins at 450°F, reduce heat to 350°F, bake for another 40 mins.
Cool, slice, and enjoy! Perfect pie every time!