Prep: 15 mins | Cook: 55 mins | Total: 1hr 10 mins | Serving: 8 | Yield: 8 servings
I love the sweet creamy taste of this classic Rhubarb Sour Cream Pie. A simple, not fussy dessert to make that is enjoyed by everyone. I love all kinds of pie and this is one of the best. I grew up watching my mother make this and now that I have a family of my own, just like my mom I plan on passing the tradition to my kids. My family completely enjoy this amazing pie. At first, pies are a bit intimidating but trust me, once you get the hang of it you’ll enjoy making them. Pies including this Rhubarb is the easiest and quirkiest to make.
1 9inches Pie crust, standard-type, prepared from recipe, unbaked
4 cups Rhubarb, raw
1 egg, whole, raw, fresh
1 ½ cups Sugars, granulated
1 cup Cream, sour, cultured
⅓ cup Wheat flour, white, all-purpose, enriched, bleached
½ cup Wheat flour, white, all-purpose, enriched, bleached
½ cup sugars, brown
¼ cup butter, with salt
HOW TO MAKE RHUBARB SOUR CREAM PIE
Step 1: Prepare the oven. Preheat it to 450 degrees F or 220 degrees C.
Step 2: Add and press the pie crust into a 9-inch pie pan. Add in the rhubarb and evenly spread in the bottom of the crust.
Step 3: Whisk the egg, white sugar, sour cream, and 1/3 cup of flour in a medium bowl until smooth. Pour this mixture over the rhubarb.
Step 4: In a small bowl, mix half a cup of flour and brown sugar. Then, stir in the melted butter until crumbly. Sprinkle this on top of the pie.
Step 5: Place inside the preheated oven and bake for about 15 minutes. Adjust the heat to about 350 degrees F or 175 degrees C, and continue baking for another 40 minutes until the edges puffed and the topping is golden. You might notice that the middle is still jiggly and that is okay. Allow the pie to cool completely before slicing. Enjoy!
Per Serving: 492.6 calories; 51.2 mg cholesterol; 188.3 mg sodium; 5 g protein; 75.2 g carbohydrates
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