Best 2 Rhubarb Sour Cream Crunch Pie Recipes
Indulge in the tantalizing Rhubarb Sour Cream Crunch Pie, a harmonious blend of tart and sweet flavors that will delight your taste buds. This classic dessert combines the tangy zing of rhubarb with the creamy richness of sour cream, all enveloped in a crispy oat crumb topping. With its vibrant pink hue and delectable filling, this pie is a feast for the eyes and the palate.
The recipe offers two variations to cater to different dietary preferences. The traditional version features a flaky all-butter crust, while the gluten-free alternative utilizes a combination of almond flour and oat flour for a healthier twist. Both options promise a golden brown crust that perfectly complements the vibrant rhubarb filling.
For the filling, you'll embark on a culinary journey, transforming tart rhubarb stalks into a delectable filling. A symphony of flavors awaits, as sugar, cornstarch, cinnamon, nutmeg, and lemon zest blend together, creating a harmonious balance of sweetness, spice, and citrus. The addition of sour cream adds a velvety texture and subtle tang that elevates the overall flavor profile.
The oat crumb topping, a hallmark of this classic dessert, provides a delightful textural contrast. A combination of oats, flour, sugar, butter, and cinnamon is blended together to create a crunchy and golden topping that adds a delightful dimension to each bite.
Whether you prefer the traditional all-butter crust or the gluten-free alternative, the Rhubarb Sour Cream Crunch Pie is sure to become a favorite. Its vibrant color, delectable filling, and crispy topping make it a stunning centerpiece for any gathering. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving more.
RHUBARB SOUR CREAM CRUNCH PIE
This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.
Provided by Irmgard
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk the egg with the sour cream.
- Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
- Stir in the rhubarb; spoon into the pie crust.
- Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
- Stir in the orange rind.
- Sprinkle over the rhubarb filling.
- Bake in a 400 degree F oven for 15 minutes.
- Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
- Serve warm.
RHUBARB SOUR CREAM CRUNCH PIE
I came accross this recipe yesterday and had'nt made it in ages. I remembered how easy and delicious it was so went ahead and made it. It was even better than I remembered.......
Provided by bert2421
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
- (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
- Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
- Stir in rhubarb slices and spoon into pastry shell.
- Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
- Stir in lemon or orange rind.
- (I sometimes omit this step).
- Sprinkle over rhubarb filling.
- Bake at 400 for 15 min.
- Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5
Tips:
- Use fresh rhubarb for the best flavor. If you don't have access to fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it completely before using.
- To make the sour cream topping, be sure to use full-fat sour cream. This will give the topping a rich and creamy texture.
- If you don't have a food processor, you can use a pastry blender or a fork to cut the butter into the flour for the crust.
- Be sure to pre-bake the pie crust before adding the filling. This will help to prevent the crust from becoming soggy.
- Serve the pie warm or at room temperature with a dollop of whipped cream or ice cream.
Conclusion:
Rhubarb sour cream crunch pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb, creamy sour cream topping, and crunchy oat crumb topping is sure to please everyone. Whether you're a seasoned baker or a beginner, this pie is sure to be a hit.
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