How To make Rhubarb Sour Cream Pie
3 Tbs Flour
1 1/4 Cups Sugar(see below)
3/4 tsp salt
1 Cup Sour Cream
1 Egg (beaten)
1 tsp Vanilla
1/2 tsp Lemon Extract
3 Cups Rhubarb (cut in 1/2" cubes)
Preheat oven to 400F.
Mix everything but the rhubarb together, and then add the rhubarb at the end. Add filling to a 9" pie crust.
Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25 minutes. Remove the pie, and sprinkle the crumb topping on top (see below for crumb topping recipe). Bake at 350 for another 15 minutes or until the topping is brown.
Modifications to the pie to suite taste. I find that the pie tastes plenty sweet enough with 1/2 cup of sugar, and I use "fat-free sour cream substitute" instead of real sour cream. Also, I like to use a bigger pie crust, and then make up the difference by adding as much rhubarb as will fit into the crust.
CRUMB TOPPING
1/3 cup sugar (I use 1/4 cup) 1/3 cup flour (I use 1/2 cup) 1/2 tsp salt 1/4 cup butter (softened) 1 Tbs cinnamon (I use more) Simply mix the ingredients together until crumbly.
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INGREDIENTS:
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions
Preheat the oven to 450 degrees F (220 degrees C).
Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Strawberry Rhubarb Pie
Make this old-fashioned strawberry rhubarb pie! It's sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer!
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Strawberry Rhubarb Pie
This is the easiest and best Strawberry Rhubarb Pie that you are ever going to make! All you need are a handful of ingredients, and this pie comes together quickly. It’s the perfect combination of sweetness and tartness and practically tastes like summer on a plate.
RECIPE:
PIE CRUST RECIPE:
When strawberries are summer-sweet and rhubarb is red and ready, you really need to make this strawberry rhubarb pie recipe. It's a kiss of summer that's guaranteed to put a smile on your face. Let me know if you have some favorite rhubarb recipes I should try out!
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Sour Cream Rhubarb Pie Recipe
Sour Cream Rhubarb Pie Recipe
Rhubarb Pie with Michael's Home Cooking
How to make a delicious old fashion Rhubarb Pie. You must make this! See description for full recipe.
Ingredients:
1 pie crust
3 cups chopped rhubarb in 1/2 inch size
1 and 1/4 cups sugar
3 Tablespoons all purpose flour
1/2 teaspoon coarse salt
1 cup sour cream
1 teaspoon vanilla extract
2 eggs
Topping:
1/2 stick room temp butter (2 ounces)
1/3 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
Prepare your pie crust into your pie plate and refrigerate while making the pie.
It helps to have your pie ingredients at room temperature.
Cut your rhubarb into 1/2 inch size slices, smaller is also fine.
Mix your sugar, flour and salt in a bowl.
Mix your sour cream, vanilla and eggs in a decent sized bowl.
Combine your sugar mixture into the sour cream mixture.
Add your cut rhubarb into your pie crust.
Add your liquid mixture to your pie.
Have your oven preheated to 400F
Bake your pie for 10 minutes..
Then without opening the oven door, reduce heat to 350 and bake for 30 minutes.
While pie is baking mix up your topping ingredients.
Pull pie from oven after the 40 minutes and place your topping onto the pie.
Bake at 350F for 10 to 20 minutes till browned and you smell the wonderful aroma.
Allow pie to cool.
You can eat pie warm or room temperature.
Keeps fine for two days, then refrigerate.
If you have a little less than 3 cups rhubarb or a bit more rhubarb, don't worry. Everything will turn out fine.
Thank you for watching!
#rhubarbpie #michaelshomecooking #pie