- 72 degree days
- 60 degree overnights
- Windows open
- Flowers everywhere
- Fresh Asparagus
- Fresh RHUBARB!
I love Rhubarb. I used to pick it and eat it straight out of my grandmother's garden (she hated that). While I love it raw and sour, most people like it sweet and at this time of year, you'll see a ton of rhubarb crisps, crumbles, and strudels at your church socials. I took it up a notch! "Is it possible," I wondered, "to bake rhubarb into a sweet cream pie? and to put the crisp, crumble, or strudel on TOP?"
- 1 (9 inch) Frozen unbaked pie crust
- 3 1/2 Cups chopped fresh rhubarb (1/4" dice)
- 1 Egg
- 1 1/2 cups white sugar
- 1 Cup sour cream
- 1/3 Cup all-purpose flour (for the pie), plus another 1/2 Cup of all-purpose flour (topping)
- 1/2 Cup brown sugar
- 1/4 Cup butter, melted but not "hot"