Description
Delightful Rhubarb Sour Cream Pie brings sweet-tart magic from rustic kitchens, celebrating seasonal produce with creamy richness. Homemade pastry and tangy filling promise a slice of pure comfort that will charm dessert enthusiasts and family gatherings alike.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 ml) rhubarb, chopped
- 1 1/3 cups (267 g) white sugar
- 1 cup (240 ml) sour cream
- 1 (9 inch) unbaked pie crust
Thickening Ingredients:
- 1/3 cup (40 g) all-purpose flour
Instructions
- Warm the oven to a scorching 450F (230C), preparing for a delectable rhubarb pie transformation.
- Distribute freshly chopped rhubarb across the unbaked pie shell, creating an even, vibrant layer.
- Whisk together sugar, sour cream, and flour in a mixing bowl until the mixture achieves a smooth, cohesive consistency.
- Gently cascade the creamy mixture over the rhubarb, ensuring complete coverage within the pie crust.
- Place the pie in the heated oven and roast at 450F for 15 minutes, allowing the initial high heat to jumpstart the cooking process.
- Lower the oven temperature to 350F (175C) and continue baking for an additional 30 minutes, watching for a set filling and beautifully golden crust.
- Remove from the oven and let the pie rest and cool completely, allowing the filling to stabilize and flavors to meld.
- Slice and serve at room temperature, revealing the tangy, creamy rhubarb interior.
Notes
- Slice rhubarb uniformly to ensure even cooking and consistent texture throughout the pie.
- Use fresh, vibrant rhubarb stalks for the most intense flavor and best color in the dessert.
- Consider adding a sprinkle of cinnamon or nutmeg to the sour cream mixture for a warm, aromatic twist.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free blend to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 281 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg