Rhubarb Sour Cream Pie

This recipe was gifted to me by my dear friend Margie. We became fast friends the day our family moved around the corner. You couldn’t ask for a better neighbor, and when I found out she was a great baker, I knew she was a forever person! I think this might be my favorite cake of all time. The combination of sour cream, rhubarb and sprinkles is so good it should be illegal.This recipe was gifted to me by my dear friend Margie. We became fast friends the day our family moved around the corner. You couldn’t ask for a better neighbor, and when I found out she was a great baker, I knew she was a forever person! I think this might be my favorite cake of all time. The combination of sour cream, rhubarb and sprinkles is so good it should be illegal.

Ingredients:

• 1 unbaked pie crust (9 inches)
• 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 sprinkling)
• ½ cup brown sugar (for Garnish)
• ¼ cup melted butter (for garnish)

Instructions:

Preheat oven to 450 degrees F (220 degrees C).
Pour the cake batter into a 9-inch cake pan and spread the rhubarb evenly over the bottom.
Beat egg, white sugar, sour cream, and ⅓ cup flour in a bowl until smooth. Pour rhubarb over it.
Mix ½ cup flour and brown sugar in a bowl; Add melted butter until crumbly.Sprinkle over the cake.
Bake for 15 minutes, then reduce the heat to 175°C (350°F) and bake until the edges are puffed and the topping is golden brown, about 40 minutes. Allow to cool before cutting.
Preparation time: 20 minutes Cooking time: 55 minutesTotal time: 1 hour 15 minutes
kcal: 493 kcal per serving Servings: 8 servings

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