Rhubarb Sour Cream Pie – Page 2

Instructions

1. Prepare the Pie Crust:

Make the crust: In a large bowl, combine the flour and salt. Add the cold butter and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add water: Slowly add ice water, one tablespoon at a time, mixing until the dough just begins to come together. You may need a little more or less water, so add it gradually.
Form the dough: Turn the dough out onto a lightly floured surface and knead it a few times to bring it together into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Roll out the dough: After chilling, remove the dough from the refrigerator and roll it out on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
Chill the crust: Place the pie crust in the fridge while you prepare the filling. This step helps prevent shrinking during baking.

2. Prepare the Rhubarb Filling:

Preheat the oven to 375°F (190°C).
Prepare the rhubarb: In a large mixing bowl, combine the chopped rhubarb, sugar, flour, cinnamon (if using), and salt. Toss the ingredients together until the rhubarb is evenly coated.
Make the custard: In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until smooth and well combined.
Combine: Gently fold the sour cream mixture into the rhubarb mixture until everything is thoroughly combined. The filling should be thick and creamy with chunks of rhubarb throughout.

3. Assemble and Bake the Pie:

Fill the pie crust: Pour the rhubarb and sour cream filling into the prepared pie crust, spreading it evenly.
Bake the pie: Place the pie on a baking sheet (to catch any potential drips) and bake it in the preheated oven for 50-60 minutes, or until the filling is set and slightly golden on top. You may want to cover the edges of the pie crust with foil after about 30 minutes of baking to prevent it from browning too much.
Check doneness: The pie is done when the filling is firm but still slightly jiggly in the center. It will continue to firm up as it cools.
Cool: Let the pie cool completely on a wire rack. This allows the filling to set properly and makes it easier to slice.

Tips for the Best Rhubarb Sour Cream Pie

Use fresh rhubarb: For the best flavor and texture, use fresh rhubarb in this recipe. Frozen rhubarb can also be used but may release more moisture, so make sure to drain it thoroughly before using.
Adjust sweetness: Rhubarb can be quite tart, so adjust the amount of sugar to your preference. If you like your pie sweeter, feel free to increase the sugar by a few tablespoons.
Chill the crust: Chilling the pie crust before baking is crucial to preventing shrinkage and ensuring that the crust stays flaky.
Serve with a topping: This pie is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even more indulgent.

Why You’ll Love Rhubarb Sour Cream Pie

Tart and creamy balance: The tangy flavor of fresh rhubarb perfectly balances the rich, smooth sour cream filling, creating a pie that is both refreshing and indulgent.
Unique twist: Unlike traditional rhubarb pies that are simply sweetened and baked, the addition of sour cream gives this pie a creamy, custard-like filling that’s both comforting and sophisticated.
A crowd-pleaser: Whether you’re making it for a family gathering or a springtime dinner party, this pie is sure to stand out as a crowd favorite. Its bright, zesty flavor and creamy texture make it a memorable dessert.

Serving Suggestions

Rhubarb Sour Cream Pie is a perfect dessert for spring and summer, but its comforting flavors make it suitable for any occasion. Try serving it with:

Whipped cream: A dollop of lightly sweetened whipped cream adds a lovely contrast to the tangy filling.
Ice cream: Vanilla or cinnamon ice cream pairs beautifully with the rhubarb pie, adding extra creaminess and flavor.
Coffee or tea: This pie goes wonderfully with a hot cup of coffee or tea, making it a great choice for a post-dinner treat.

Rhubarb Sour Cream Pie is a fantastic twist on the classic fruit pie, offering a delicious balance of tangy, creamy, and sweet flavors. With its creamy filling and crisp, buttery crust, it’s sure to become a new favorite in your dessert rotation. Give it a try, and let the unique combination of rhubarb and sour cream take your taste buds on a delightful journey!

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