Rhubarb Sour Cream Pie
Calling all dessert lovers! 🍰 Don’t miss out on this delicious Rhubarb Sour Cream Pie recipe that’s sure to impress your taste buds. 👩🍳✨
Ingredients:
- 1 9-inch pie crust
- 3 cups diced rhubarb
- 1 cup sugar
- 3 tablespoons flour
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 400°F.
- In a large mixing bowl, combine the diced rhubarb, sugar, and flour.
- In a separate bowl, beat the eggs and mix in the sour cream, vanilla extract, and salt.
- Gradually add the egg mixture to the rhubarb mixture, stirring until well combined.
- Pour the filling into the pie crust and bake for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for an additional 40-45 minutes, or until the filling is set.
- Let cool before serving.
Popular questions:
- Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb can be used in this recipe. Just make sure to thaw it and drain any excess liquid before using. - Can I use a pre-made pie crust?
Yes, a store-bought pie crust can be used for convenience. - Can I substitute the sour cream with Greek yogurt?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.
Helpful tips:
- For a decorative touch, sprinkle some cinnamon or nutmeg on top of the pie before baking.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.
Expert Secrets:
- To prevent a soggy bottom crust, prebake the pie crust before adding the filling.
- For a more intense rhubarb flavor, consider adding a tablespoon of fresh lemon juice to the filling.