Rhubarb Sour Cream Pie

Yield: 4 servings

1 (9-inch) unbaked gluten-free pie crust

4 cups chopped fresh rhubarb (if using frozen, thaw first)

1 egg

1 1/2 cups granulated sugar

1 cup sour cream

1/3 + 1/2 cup gluten-free all purpose flour

1/2 cup light brown sugar

1/2 cup butter, melted

1. Preheat the oven to 450 degrees F.

2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer on the bottom of the crust. In a medium bowl, whisk together the egg, granulated sugar, sour cream and 1/3 cup of all-purpose gluten-free flour until smooth. Pour over the rhubarb.

3. In a small bowl, mix together 1/2 cup of gluten-free all-purpose flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

4. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the topping is golden. The center may still be slightly jiggly. Cool completely before serving.