Rhubarb Cream Streusel Pie

Sufficient pastry for a 1-crust 10” pie (1.5L)

Filling:
1 -1/4 cups (300 mL) granulated sugar
1/4  cup (50 mL) all-purpose flour
3/4  cup (175 mL) sour cream
1 egg yolk
4 cups (1 L) diced rhubarb, ½” pieces

Streusel topping:
1/2  cup (125 mL) all-purpose flour
1/2  cup (125 mL) firmly packed brown sugar
1/2  tsp (3 mL) cinnamon or freshly ground nutmeg
1/4  cup (50mL) cold butter

Directions
Line a pie plate with the pastry. Preheat oven to 425*F (220*C)
To make the filling, place sugar, flour, sour cream egg yolk and rhubarb in a large bowl. Mix thoroughly, then spoon into the pie shell.

To make the topping, mix the dry ingredients in a medium bowl. Using a pastry blender or two knives, cut the butter into the mixture until it is crumbly. Spoon evenly over the rhubarb.

Bake for 15 minutes, then reduce heat to 350*F (180*C) and bake 30 minutes more, or until the crumble top is golden and crisp, and the rhubarb is tender. Serve warm or cold.  Yields 8 servings.

From Elizabeth Baird`s  Summer Berries, published by Lorimer