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Sour Cream Rhubarb Pie

4

0 min

Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

443

Rating

4.00★ (77)

Cuisine

Author: Victoria Buriak
A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

Ingredients

  • ¼ cups white sugar: 1 piece
  • sour cream: 1 cup
  • eggs: 3 piece
  • all-purpose flour: 2 Tbsp
  • vanilla extract: 0.5 tsp
  • salt: 0.25 tsp
  • fresh rhubarb: 3 cups (chopped)
  • unbaked pie shell: 1 piece (9 inch)
  • white sugar: 0.33333 cup
  • all-purpose flour: 0.33333 cup
  • ground cinnamon: 1 tsp
  • butter: 0.25 cup (softened)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C).
    Sour Cream Rhubarb Pie Photo 2
  2. Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
    Sour Cream Rhubarb Pie Photo 3
  3. Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
    Sour Cream Rhubarb Pie Photo 4
  4. Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
    Sour Cream Rhubarb Pie Photo 5

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