Description
Indulge in the tangy sweetness of this Rhubarb Sour Cream Pie, a delightful dessert that perfectly balances the tartness of rhubarb with the richness of sour cream in a flaky pie crust.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Topping:
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons brown sugar
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Mix the filling: In a large mixing bowl, whisk together sugar, flour, cinnamon, salt, and cornstarch. Stir in the chopped rhubarb. In a separate bowl, whisk together sour cream, egg, and vanilla. Combine the two mixtures.
- Fill the crust: Pour the filling into the pie crust. Dot the top with butter pieces and sprinkle with brown sugar.
- Bake: Bake for 15 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for 30–35 minutes until set.
- Cool and serve: Let the pie cool before slicing. Serve chilled or at room temperature.
Notes
- This pie is best served chilled or at room temperature.
- For a firmer filling, refrigerate for at least 2 hours before serving.
- You can also use frozen rhubarb—just thaw and drain well before using.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
