Rhubarb Sour Cream Pie

Ingredients:
1 (9-inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 large egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour (for topping)
½ cup brown sugar (for topping)
¼ cup butter, melted (for topping)

Directions:
Preheat oven to 450 degrees F (220 degrees C).
Arrange pie crust in a 9-inch pie pan and spread rhubarb evenly in the bottom.
Whisk egg, white sugar, sour cream, and ⅓ cup flour in a bowl until smooth. Pour over rhubarb.
Mix ½ cup flour and brown sugar in a bowl; stir in melted butter until crumbly. Sprinkle over pie.
Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until edges puff and topping is golden, about 40 minutes. Cool before slicing.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 493 kcal per serving | Servings: 8 servings