Ingredients
1 (23 cm) unbaked pie crust
600 g chopped fresh rhubarb
1 egg
300 g white sugar
240 ml sour cream
80 g all-purpose flour
120 g all-purpose flour
110 g brown sugar
60 g melted butter
Directions
Step 1
Preheat the oven to 220°C (450°F).
Step 2
Place the pie crust in a 23 cm pie pan and spread the rhubarb evenly in the crust.
Step 3
In a medium bowl, whisk together the egg, white sugar, sour cream, and 80 g of flour until smooth. Pour the mixture over the rhubarb.
Step 4
In a small bowl, mix 120 g of flour and brown sugar, then stir in the melted butter until the mixture is crumbly. Sprinkle the mixture over the top of the pie.
Step 5
Bake for 15 minutes in the preheated oven, then reduce the heat to 175°C (350°F). Continue to bake until the edges have puffed up and the topping is golden, about 40 minutes. The center may still be slightly jiggly. Allow the pie to cool completely before slicing and serving.