Summary: I’m on a bit of a rhubarb jag lately. After the success of the Rhubarb, White Choc & Cranberry Cookies, I decided a pie was in order. A dig through some old, hand written recipe cards (I buy them at garage sales & thrift stores when I see them) turned up a recipe that inspired this one. I really thought I’d need two pie shells but pushed on with one, so my pie could be more attractive. I have fined tuned the recipe to work for 2 pie shells the size of the Pampas frozen ones you can buy but if you made your own pastry you could have one big pie. And just one thing about how it tastes – OMG! Where have you been all my life?
Ingredients
- 2 frozen sweet pie crust
- 500g fresh rhubarb, chopped into 1 cm pieces
- Topping:
- 1 egg
- 1 1/4 cups castor sugar
- 300ml sour cream (low fat ok)
- 3 tblsp cornflour
- Crumbs:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, lightly packed
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 220C
- Spread rhubarb in an even layer in the bottom of the crusts. Place the pies on a lined baking tray, this keeps your oven tidy if anything spills or overflows.
- To make the creamy topping, whisk together the egg, sugar, sour cream and corn flour until smooth. Pour half over each of the pies.
- To make the crumbs, mix together 1/2 cup of flour, brown sugar and melted butter until the mixture is crumbly. Sprinkle over the top of the pies.
- Bake for 10 minutes at 220C, then reduce the heat to 175C and continue to bake for 40 minutes, or until the edges are puffy
- and the topping is golden.
- The center may still be slightly wobbly to the touch but set. Cool completely, even over night, before slicing and serving.
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