Fresh Spring Recipes: Sour Cream Rhubarb Pie
Rhubarb Pie Looking for some fresh spring recipes? Here is a great one, especially if you find yourself looking to use some of that extra rhubarb! While rhubarb bread and strawberry rhubarb pie are the old standby recipes, this Sour Cream...
Looking for some fresh spring recipes? Here is a great one, especially if you find yourself looking to use some of that extra rhubarb! While rhubarb bread and strawberry rhubarb pie are the old standby recipes, this Sour Cream Rhubarb Pie recipe is a new one that is sure to appeal to those who normally don't enjoy this ingredient.
One great thing about this recipe is not only is it fairly easy, but requires some standard ingredients. With the exception of the obvious ingredient of rhubarb, the remainder of the ingredients are commonly found in most kitchens or are very easy to find at a grocery store.
- 1 and 1/4 cup of white sugar
- 2 tablespoons of all-purpose flour
- 1 cup of sour cream
- 3 eggs
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 3 cups chopped fresh rhubarb
- 1 9 inch unbaked pie shell
- 1/3 cup of white sugar
- 1/3 cup of all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter (Tip: cold butter makes for a better crumbly topping than melted butter does)
- Preheat oven to 375 degrees.
- Beat the 1 1/4 cups of sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth.
- Then stir in vanilla and salt.
- Fold in rhubarb.
- Pour rhubarb mixture into the unbaked pie shell.
- Bake the pie for 30 minutes in the preheated oven.
- While the pie is baking, combine the 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl.
- Cut in butter with fork or pastry blender until mixture resembles coarse crumbs and then set aside. (Not sure how to cut? Check out this tutorial!)
- Remove pie from oven.
- Reduce oven temperature to 350 degrees.
- Sprinkle topping mixture evenly over pie.
- Put the pie in the oven and bake until filling is set and crust and topping are golden brown (approximately 30 minutes).
This recipe has very positive reviews because of how easy it is and how tasty. Although the recipe calls for softened butter, the colder the butter the better the topping tends to be. If you are a big rhubarb fan, you can add more rhubarb (within reason) to increase the flavor.
Another tip? If you are not a fan of store bought pie crust, here is a simple pie crust recipe so you can make your own. However, store bought can work just fine and has the added benefit of saving time.
This recipe makes a perfect spring dessert when served with a scoop of vanilla ice cream and cool whip!
To find more delicious fresh spring recipes, please contact us.