Rhubarb Sour Cream Custard Pie

Technically a vegetable the super-tart pink or ruby red stalks of rhubarb make a very fine springtime pie. In grocery stores rhubarb resemble stalks of celery. All it needs to turn it into a mouth watering pie or a sauce to accompany roast pork is to wash it and slice it. Rhubarb is often combined with strawberries in pies and crisps to tame the tartness. This outstanding classic eastern European recipe features a rich sour cream custard to mellow out the pucker. This is the ultimate no-fuss rhubarb pie from my childhood as made by my grandmother.

Rhubarb Sour Cream Custard Pie

One 9″ unbaked pie crust, chilled

1/2 cup flour
1/2 cup firmly-packed light brown sugar
1/4 cup unsalted butter, melted

4 cups diced fresh rhubarb (about 1 lb. of rhubarb)
1 cup sugar
Pinch of salt
1/3 cup flour
1 cup sour cream
2 eggs, beaten

Preheat the oven to 450° F.

For the topping: Mix together the 1/2 cup flour, brown sugar and melted butter. Set aside.

In a large mixing bowl, combine the diced rhubarb, sugar, salt, 1/3 cup flour, sour cream and eggs. Pour the pie filling into the prepared pie crust. Sprinkle the topping over the pie filling.

Bake the pie on the lower-middle rack of the oven at 450° F. for 10 minutes. Lower the heat to 350° F. and continue baking for 35 to 45 minutes more, until the filling starts to bubble.

Let cool completely before serving, at least 3 hours. Refrigerate leftovers.

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