May 16, 2010

Sour Cream Rhubarb Pie

If you think you don't like rhubarb, you haven't tried this pie. It will make a rhubarb lover out of anyone. Just ask Countryboy.

I'm not even going to waste time here talking about it. Just make it. Trust me.

Thank goodness rhubarb is easy to grow... because you will want to make this pie over and over again.

And, as most things are here, this is SO easy to make.


1 unbaked pie crust (Recipe here... the pie pictured in this post was made with a whole wheat pie crust.)
4 cups chopped rhubarb
1 egg
1 1/2 cup sugar
1 cup sour cream
1/3 cup all purpose flour
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup melted butter

Preheat oven to 450 degrees.

Press pie crust into deep dish pie plate.

Spread chopped rubarb into crust.

Whisk together egg, sugar, sour cream, and 1/3 cup flour. Pour mixture over rhubarb.

Mix 1/2 cup flour, brown sugar, and melted butter together into a crumbly mess. Sprinkle over top of pie.

Bake pie at 450 degrees for 15 minutes.

Reduce oven temperature to 350 degrees and bake another 40 minutes. Pie will puff up, but the center of the pie might still be slightly jiggly. That's alright. Remove from oven and let pie cool to room temperature.

Now prepare to make another pie. Believe me, you are going to want to make another one.

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