Get ready to embark on a culinary journey that will transform your dessert game forever! This Sour Cream Rhubarb Pie is not just a recipe; it's a slice of pure comfort that combines the tartness of fresh rhubarb with the creamy richness of sour cream. Imagine cutting into a golden-brown, perfectly crimped pie crust to reveal a luscious, silky filling that dances between sweet and tangy – this is a dessert that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the middle of the oven.
- Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish. Crimp the edges decoratively and set aside.
- In a large mixing bowl, whisk together the eggs, sour cream, sugar, flour, vanilla extract, and salt until smooth and well combined.
- Wash and chop the rhubarb into 1/2-inch pieces, ensuring uniform size for even cooking.
- Gently fold the chopped rhubarb into the sour cream mixture, being careful not to overmix.
- Pour the rhubarb and sour cream filling into the prepared pie crust, spreading it evenly.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown.
- To check doneness, insert a knife near the center - it should come out clean with minimal filling.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to allow the filling to set completely.
- Serve at room temperature or chilled, optionally garnished with whipped cream or a dusting of powdered sugar.
Tips
- Choose Fresh Rhubarb: Select firm, bright-colored rhubarb stalks for the best flavor and texture.
- Uniform Chopping: Cut rhubarb into consistent 1/2-inch pieces to ensure even cooking and a balanced texture.
- Room Temperature Ingredients: Allow eggs and sour cream to come to room temperature for smoother mixing.
- Prevent Soggy Crust: Consider blind-baking your pie crust for 10 minutes before adding the filling to keep it crisp.
- Cooling is Crucial: Let the pie cool completely (at least 1 hour) to allow the filling to set properly.
- Storage Tip: This pie can be refrigerated for up to 3 days, making it perfect for advance preparation.
- Serving Suggestion: A dollop of whipped cream or a light dusting of powdered sugar can elevate the presentation and taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 95mg
