SOUR CREAM RHUBARB PIE
A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.
Provided by David S. Novak
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
- Bake for 30 minutes in the preheated oven. Meanwhile, combine 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. Set aside.
- Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 59 g, Cholesterol 97.7 mg, Fat 21.3 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 273.9 mg, Sugar 40.3 g
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Md Sohag Boiyan
[email protected]This pie was a bit too sour for my taste, but I think that's just a personal preference. The crust was delicious and the filling was well-made. I would recommend this pie to anyone who enjoys sour desserts.
Avondre Kelly
[email protected]I loved the sour cream rhubarb pie! The filling was perfectly balanced, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves rhubarb pie.
Emmanuel Opeyemi
[email protected]The sour cream rhubarb pie was a nice change of pace from the usual apple or cherry pie. The filling was tangy and sweet, and the crust was flaky and buttery. I would definitely make this pie again.
Emily Sterner
[email protected]This sour cream rhubarb pie was a disaster! The crust was tough and the filling was runny. I don't know what went wrong, but I won't be making this pie again.
KD Chad
[email protected]I'm not a huge fan of rhubarb, but I decided to give this pie a try anyway. I was pleasantly surprised! The sour cream filling really mellowed out the tartness of the rhubarb and the crust was flaky and delicious. I would definitely make this pie aga
Rao Shameer RAJPUT
[email protected]The sour cream rhubarb pie was good, but not great. The crust was a bit dry and the filling was a bit too tart for my taste. I think I would have preferred a sweeter filling.
Ann Imbrie
[email protected]This pie was a bit more work than I expected, but it was worth it! The end result was a delicious and beautiful pie that was perfect for a special occasion. I would definitely make this pie again.
Jeffrey Podhora
[email protected]The sour cream rhubarb pie was a hit with my family! Everyone loved the unique flavor combination. The crust was easy to work with and the filling was simple to make. I'll definitely be adding this pie to my regular baking rotation.
TYBWRiruka
[email protected]I've always loved rhubarb pie, but this sour cream version is something special. The sour cream adds a richness and creaminess that takes the pie to the next level. I highly recommend trying this recipe if you're a fan of rhubarb pie.
Adeline Edwards
[email protected]This sour cream rhubarb pie was a delightful treat! The combination of tangy rhubarb and creamy sour cream filling was simply irresistible. The crust was flaky and golden brown, and the filling was perfectly balanced, not too sweet and not too sour.