(1) (9 inches) Pie crust, standard-type, prepared from recipe, unbaked
4 cups Rhubarb, raw
(1) egg, whole, raw, fresh
1 ½ cups Sugars, granulated
1 cup Cream, sour, cultured
(⅓) cup Wheat flour, white, all-purpose, enriched, bleached
(½) cup Wheat flour, white, all-purpose, enriched, bleached
½ cup sugars, brown
¼ cup butter, with salt
Preheat oven 450 degrees F (220 degrees C).
Press the pie crust into a 9-inch pie pan. Add and spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream, and 1/3 cup of flour until smooth. Pour over the rhubarb.
Add and mix 1/2 cup of flour and brown sugar in a small bowl. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
In the preheated oven, bake it for 15 minutes and then reduce heat at about 350 degrees F (175 degrees C). Then, continue to bake until the edges have puffed, and the topping is golden for 40 minutes. The center may still be slightly jiggly. Cool completely before slicing and serving.