Prep Time 15 min. Cook Time 1 hr. 55 min. Ready In 2 Hr. 10 min.
Difficulty:
Easy/Medium
Serving Size:
Serves 8
Description
This is one of my favorite pies. I enjoy the creamy sweet tangy mixture of flavors.
Ingredients
* 1 (9 inch) unbaked pie crust
* 4 cups chopped fresh rhubarb
* 1 egg
* 1 1/2 cups white sugar
* 1 cup sour cream
* 1/3 cup all-purpose flour
*
* 1/2 cup all-purpose flour
* 1/2 cup brown sugar
* 1/4 cup butter, melted
Preparation
Collect the ingredients and utilities required for this recipe. Be sure to wash the rhubarb well. Grease a 9 in. pie pan. I prefer to use a glass pie pan.
Instructions
1. Preheat the oven to 450 degrees F (220 degrees C).
2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
3. In a small bowl, mix together 1/2 cup of 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 (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
1. Preheat the oven to 450 degrees F (220 degrees C).
2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
3. In a small bowl, mix together 1/2 cup of 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 (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
I so love Rhubarb Pies and this sounds really good. It won't be to long before Rhubarb will be growing again. Hopefully someone will bump this up at that time so we will all be reminded to try it.
I made some pie today...guess what kind...
yup, rhubarb sour cream pie. I found it in my Mother's recipe file.
My rhubarb patch isn't shooting anything harvestible, and all this rhubarb talk lately gave me a hankerin' for some rhubarb pie. I found some rhubarb in the produce section. a buck for what amounted to 2 cups, or so (I had to eat a couple stalks raw). Also, there were some strawberries on display. I thought, "Why not some Strawberry Rhubarb Pie".
I made the Rhubarb Sour Cream Pie, as I had a carton of sour cream in the fridge that was scheduled to go bad soon, so I went with the Rhubarb Sour Cream recipe, posted here at the theBubbler.
I cut the sugar down to 1 c. Turned out that I didn't have enough rhubarb on hand, so I substituted strawberries for the absent amount of rhubarb.
Minced Meat, move over, there's a new favorite pie in town for me. The "floury" taste that some sense about half-way through a piece of pie seems to be taken away by the sour cream. I added cinnamon to the fruit mixture, and the crumb topping.
This pie has the perfect balance between sweet and tart. The looks, the texture, and the flavor combined in my rating system have this pie recipe right on top of the scale.
I recommend this pie 5 star. It is now my standard Rhubarb Pie recipe.
The pie sounds awesome! I look forward to my mom's rhubarb cake every year. She calls me as soon as she makes the first one and I just have to take that 45 minute drive to get a piece of yummy rhubarb cake!
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