Some of my favorite childhood memories include spending time with my Nana in her kitchen "helping" her cook. She always let me lick the beaters and whip the eggs with this spinning contraption (which is now sitting in a drawer in my own kitchen!). So many yummy dishes came out of her kitchen and I will always cherish those times I got to spend with her. She passed away in February 2008 and nothing is the same without her. But sometimes, just sometimes, you are able to capture a memory through something as simple as a recipe. This sour cream rhubarb pie was like sitting in Nana's kitchen eating pie with her. The pie brought it back for just a moment, but that moment was wonderful, especially for my mom. She thanked me for trying this recipe and bringing Nana back for that moment. Now, in tribute to Nana, who was always substituting things in her recipes (sometimes with good results and sometimes . . . well, velveeta fudge. And I'll leave it at that.), I didn't have enough rhubarb. So I substituted a cup of sliced strawberries for one of the cups of rhubarb. And it worked out just fine! As for the pie, it was absolutely delicious. Of course. Nana's Sour Cream Rhubarb Pie Courtesy of Naomi Worthan, the best Nana ever. 1 unbaked pie crust 4 cups chopped rhubarb 1 egg 1 1/2 cups sugar 1 cup sour cream 1/3 cup all-purpose flour, plus 1/2 cup flour, divided 1/2 cup brown sugar 1/4 cup melted butter Preheat oven to 450 degrees. Press the pie crust into a 9-inch deep dish pie plate. Spread the chopped rhubarb on the crust. Whisk together the egg, sugar, sour cream, and 1/3 cup flour. Pour over the rhubarb. Be careful not to overfill. Combine the remaining 1/2 cup flour, brown sugar, and melted butter. Sprinkle over the top of the pie. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake another 40 minutes. The pie will puff up and the center might remain slightly jiggly. That's okay. Let it cool completely before serving.