I've been holding out on you. This is a recipe that I made back at the peak of rhubarb pickin' season. This was a month ago, back before my grape tomato plant went bat crap crazy and decided to smother my poor unsuspecting rhubarb plants who never did anyone wrong! Since then my dear rhubarb has barely seen the light of day because the Red Hulk (aka my tomato plant) went gangbusters and grew to a ridiculous size. Without enough sun my rhubarb is just surviving and not really thriving. In my rhubarb depraved mind I forgot about this delicious pie that I made with the bounty from not only my garden but from my friend Marian's garden as well.
Currently I fear that my house will be taken over by my grape tomato plant which is close to getting it's own zip code. The thing is a beast and I've turned into Crazy Grape Tomato lady who will pop up and just hand over grape tomatoes to unsuspecting family members.
Anyway, this recipe was something that I whipped up in order to enjoy my beloved rhubarb. I wanted something creamy with a hint of nutmeg and I got it. I even brought over some slices to my parents so they could share in the joy that is rhubarb and they gave it two thumb up ... and then proceeded to let me know that if I needed any help with the leftovers that they'd be willing to help me out. It's nice to know that they have my back. :)
So if you're in the mood for a little rhubarb action that's dreamy and creamy you've gotta give this one a try. So easy to whip up and tastes even better when it's chilled as you sneak a wee slice after the kids go to bed. Or so I've been told.
9-inch pie crust, unbaked
1/2 cup flour
1/2 cup dark brown sugar, firmly packed
1/4 cup salted butter, melted
4 cups fresh rhubarb, cut into 1/4-inch thick pieces (see Note below)
1 cup white sugar
1/3 cup all-purpose flour
1 cup sour cream
1 egg, lightly beaten
1/2 tsp nutmeg
Preheat oven to 450F.
Combine 1/2 cup flour, brown sugar and melted butter. Set aside.
In a large bowl, combine rhubarb, white sugar and 1/3 cup flour.
Note on Rhubarb: Fresh is best but if you're using frozen rhubarb, make sure you squeeze all excess moisture from the rhubarb before using or your crust will be a soggy mess. Try squeezing as much as you can by hand (I use the Ziploc bag that I freeze it in) and then wrap the rhubarb in a tea towel and squeeze some more.
In a small bowl, combine sour cream, egg and nutmeg. Add to rhubarb mixture. Pour into prepared pie crust.
Sprinkle crumble over rhubarb mixture. Place pie on a cookie sheet (to catch any spill over) and bake for 10 minutes at 450F. Reduce temperature to 350F and bake for an additional 35-45 minutes or until filling is bubbling.
Note: You may need to use a pie guard (or aluminum foil pieces) to ensure that your crust doesn't burn during baking.
Let cool completely before serving. Serve at room temperature or chilled. Store uneaten pieces in the fridge.
Inspired by: Ward Street Bistro's Rhubarb Custard Pie