Sour Cream Rhubarb Pie Recipe
If you’re looking for a delightful and tangy dessert to celebrate the freshness of spring, this Sour Cream Rhubarb Pie is the perfect addition to your baking repertoire. Featuring the tartness of rhubarb complemented by the smooth, creamy texture of sour cream, this pie is a crowd-pleaser, especially for those potluck gatherings or family dinners. Whether you opt for a store-bought pie shell or make your own from scratch, this easy-to-follow recipe will have you enjoying this treat in just over an hour.
Recipe Details:
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Recipe Category: Pie
- Keywords: Dessert, Fruit, Low Protein, Potluck, Spring, Oven, Less than 4 Hours
- Servings: 1 pie (approximately 8 slices)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rhubarb | 3 cups |
| Egg | 1 |
| Sugar | 1 1/2 cups |
| Salt | 1/4 tsp |
| Tapioca | 3 tbsp |
| Sour Cream | 1 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 2815.4 kcal |
| Total Fat | 113.7 g |
| Saturated Fat | 46.6 g |
| Cholesterol | 312.7 mg |
| Sodium | 1296.9 mg |
| Carbohydrates | 434.1 g |
| Fiber | 13.4 g |
| Sugars | 305.8 g |
| Protein | 28 g |
Instructions:
-
Prepare the Pie Shell: Begin by rolling out your pie dough. If you’re using a pre-made store-bought crust, simply place it into a deep-dish pie pan. For homemade crusts, make sure to roll the dough to fit the pan and form a slight border around the edges.
-
Add Rhubarb: Once the crust is in place, evenly spread the rhubarb over the base of the pie shell. This tart vegetable will be the star of the pie, giving it that fresh spring flavor.
-
Make the Filling: In a separate bowl, whisk together the egg, sugar, salt, tapioca, and sour cream until smooth. This creamy mixture will complement the rhubarb and form a beautiful custard-like filling once baked.
-
Pour the Filling: Pour the prepared sour cream mixture over the rhubarb in the pie shell. Use a spoon to evenly distribute the filling if necessary.
-
Bake the Pie: Place the pie in a preheated oven set to 450°F (230°C). Bake for 15 minutes to set the crust and begin the cooking process.
-
Reduce the Heat: After 15 minutes, lower the oven temperature to 350°F (175°C) and continue baking for 35 to 45 minutes. The pie is done when the filling has set and is lightly browned on top.
-
Cool and Serve: Once baked, remove the pie from the oven and allow it to cool to room temperature before slicing. This will help the filling set perfectly. Serve with a dollop of whipped cream or vanilla ice cream for an added touch of indulgence.
Tips for the Perfect Sour Cream Rhubarb Pie:
-
Rhubarb Preparation: If you are using fresh rhubarb, be sure to wash it thoroughly and trim off the ends. For a more even filling, cut the rhubarb into 1-inch pieces before adding it to the pie shell.
-
Crust Options: You can either use a homemade pie crust for a more rustic feel or opt for a store-bought pie shell if you’re short on time. Both work equally well in this recipe.
-
Adjusting Sweetness: Depending on the tartness of your rhubarb, you might want to adjust the sugar in the filling. If your rhubarb is on the sour side, consider adding a little extra sugar to balance the flavors.
-
Make Ahead: This pie is great for making ahead. You can prepare the entire pie, refrigerate it, and bake it the next day. This helps save time on the day of your event or gathering.
Why You’ll Love This Recipe:
The combination of tangy rhubarb and the rich, creamy texture of sour cream creates a unique and comforting flavor profile. The simplicity of the ingredients allows the freshness of the rhubarb to shine through, while the tapioca gives the filling a slight thickening effect that ensures it holds its shape when sliced. Whether you’re a seasoned pie maker or just looking for a quick, delicious dessert to try, this Sour Cream Rhubarb Pie is an easy way to bring the best of spring into your kitchen.
Serve it up at your next potluck, or enjoy it on a cozy afternoon with a cup of tea – this pie is sure to be a hit!
