Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie is a delicious, tangy-sweet dessert that features the tartness of rhubarb balanced by a creamy, rich filling. This pie is a great way to use up fresh rhubarb, and it’s a perfect dessert for spring and summer!

Here’s a simple and scrumptious recipe for Rhubarb Sour Cream Pie:

Rhubarb Sour Cream Pie Recipe

Ingredients:

For the crust:

• 1 pre-made pie crust (or homemade if you prefer)
• OR, use a graham cracker crust for a twist!

For the filling:

• 2 cups fresh rhubarb, chopped into small pieces (about 1/2-inch)
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 1/4 teaspoon cinnamon (optional)
• 1/2 teaspoon vanilla extract
• 1 cup sour cream
• 2 large eggs
• 1 tablespoon all-purpose flour (for the filling)

For the topping (optional):

• Whipped cream, for serving
• Fresh rhubarb slices or mint leaves, for garnish

Instructions:

1. Prepare the Crust:

• If you’re using a pre-made pie crust, place it in a 9-inch pie dish and bake according to the package instructions. (Typically, you’ll bake it at 375°F (190°C) for about 10-12 minutes to lightly pre-bake it.)
• If you’re using a homemade pie crust, you can either blind-bake it or bake it as per your usual method to set it.

2. Prepare the Rhubarb:

• Wash and chop the rhubarb into small pieces (about 1/2-inch).
• Place the chopped rhubarb in a medium mixing bowl.

3. Make the Filling:

• In a separate bowl, whisk together sugar, salt, flour, and cinnamon (if using).
• Add the sugar mixture to the rhubarb and toss to coat the rhubarb pieces evenly.
• In another bowl, whisk together sour cream, eggs, and vanilla extract until smooth.
• Add 1 tablespoon of flour to the sour cream mixture to help thicken the filling.
• Stir the sour cream mixture into the rhubarb mixture until it’s well combined.

4. Fill the Pie:

• Pour the rhubarb and sour cream mixture into the prepared pie crust, spreading it evenly.

5. Bake:

• Place the pie in a 375°F (190°C) oven and bake for about 40-50 minutes, or until the filling is set and lightly browned on top. The filling should be firm but still slightly wobbly in the center when gently shaken.
• If the crust edges start to get too brown before the filling is done, cover the edges with aluminum foil to prevent burning.

6. Cool:

• Allow the pie to cool to room temperature before serving to allow the filling to fully set.

7. Serve:

• Serve the pie with a dollop of whipped cream or vanilla ice cream on top, and garnish with fresh rhubarb slices or mint leaves if desired.

Tips:

• Sweeten to taste: Depending on the tartness of your rhubarb, you can adjust the amount of sugar. If you have particularly sour rhubarb, you might want to add an extra tablespoon or two of sugar.
• Thickening: The additional flour in the filling helps to thicken the sour cream custard. If you’d like a firmer filling, you can add an extra tablespoon of flour.
• Make-ahead: This pie can be made the day before and stored in the fridge for extra chill time.

This Rhubarb Sour Cream Pie is a delightful combination of tangy rhubarb, creamy custard, and a tender crust. It’s the perfect way to enjoy the fresh flavors of spring! Enjoy!