We love everything rhubarb -- especially PIE!
PREHEAT OVEN TO 450 DEGREES.
Press the pie crust into a 9 inch pie pan. Spread the rhubarb evenly in the bottom.
In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour this mix over the rhubarb. In a small bowl, mix the 1/2 cup of flour and brown sugar. Stir in the melted butter and mix until crumbly. Sprinkle over the pie.
Bake for 15 minutes at 450 degrees. Then reduce to 350 degrees. Bake another 40 minutes, or until the edges have puffed and the topping is golden. The center may be SLIGHTLY jiggly.
Cool completely before slicing and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1381 | ||
Calories from Fat: 459 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 30.7g | 154 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 333.6mg | 103 % | |
Sodium 83824.3mg | 2890 % | |
Potassium 246.7mg | 6 % | |
Total Carbohydrate 233.3g | 69 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 233.3g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1381
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