Rhubarb and Sour Cream Pie

1 tsp lemon juice/vinegar

ice water

Filling:

4 cups rhubarb

1 egg

1 1/2 c. sugar

1 c. sour cream

1/3 c. flour

Topping:

1/2 c. flour

1/2 c. brown sugar

1/4 c. butter, melted

 Method

1. Mix flour and salt.  Cut in butter and shortening until there are crumbs.  Beat egg yolk and lemon.  Mix in enough ice water to make 1/3 c. Drizzle over dry ingredients, stirring briskly. Press into disk.  Wrap in plastic and chill 30 minutes.  Roll to 1/8 inch thick.  Fit into pie plate.  Trim and flute.

2. Filling - put rhubarb in shell. Whisk egg, sugar, sour cream and flour.  Pour over fruit.

3. Topping - mix flour and sugar.  Drizzle in butter.  Mix with a fork and put over filling.

4.  Bake at 450 for 15 minutes.  Reduce heat to 350 and bake until edge is puffed and filling is slightly jiggly.  About 40 minutes. Cool completely before cutting.

I made this without the pie crust tonight and it is great that way as well!

Enjoy!