Welcome, dear dessert lover! Today, we’re exploring a pie that brings together the tangy brightness of rhubarb with the creamy richness of sour cream in a delightful, indulgent treat. Imagine a slice of pie with a perfectly crisp crust, a luscious filling that balances sweet and tart, and a texture that melts in your mouth. Trust me, you’re going to love this recipe—it’s a fresh twist on a classic that’s as comforting as it is unique.
Why You’ll Love Rhubarb Sour Cream Pie
This recipe isn’t just about the ingredients—it’s about creating moments of pure joy and nostalgia. Whether you’re gathering with family for a weekend treat, impressing friends at a brunch, or simply treating yourself to a slice of homemade goodness, this pie is a game-changer. Here’s why it’s a favorite:
- Versatile: Enjoy it as a dessert or a special snack any time of the year.
- Budget-Friendly: Made with simple ingredients that deliver big on flavor.
- Quick and Easy: A straightforward recipe that’s perfect for both beginners and seasoned bakers.
- Customizable: Adjust the sweetness or add your favorite spices for a personalized touch.
- Crowd-Pleasing: A guaranteed hit that will charm anyone with its balanced flavors and delightful texture.
Ingredients in Rhubarb Sour Cream Pie
Here’s the magic behind this pie—each ingredient plays a crucial role in creating a harmonious balance of tartness, creaminess, and sweetness.
Fresh Rhubarb
Chopped into bite-sized pieces, it delivers a tangy punch that’s both refreshing and vibrant.
Sour Cream
This is the secret to a luxuriously smooth filling that cuts through the tartness with its rich creaminess.
Sugar
The perfect amount of sweetness to balance the natural tartness of the rhubarb.
Eggs
They bind the filling together, ensuring a silky, custard-like texture as it bakes.
All-Purpose Flour
A small amount helps to thicken the filling and create structure without overpowering the flavors.
Pie Crust
A flaky, buttery crust that serves as the ideal base for this luscious filling.
Vanilla Extract
Adds a warm, aromatic note that ties all the flavors together beautifully.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this unforgettable pie:
Preheat Your Equipment
Begin by preheating your oven to 350°F. This step ensures that your pie bakes evenly and develops a beautiful, golden crust.
Prepare the Filling
In a large bowl, whisk together sugar, eggs, sour cream, flour, and vanilla extract until smooth. Gently fold in the chopped rhubarb, making sure the pieces are evenly distributed without overmixing.
Prepare the Pie Crust
Roll out your pie crust and place it in a pie dish, pressing it gently into the corners and trimming any excess. This creates the perfect canvas for your filling.
Assemble the Pie
Pour the rhubarb and sour cream filling into the prepared crust, spreading it out evenly to ensure a consistent bake throughout.
Bake to Perfection
Place the pie in the preheated oven and bake for about 50 to 60 minutes, or until the filling is set and the crust is golden brown. Keep an eye on it to ensure the edges don’t overbrown.
Finishing Touches
Once baked, remove the pie from the oven and let it cool on a wire rack. Allowing it to cool completely will let the filling firm up and enhance the flavors.
Serve and Enjoy
Slice up your Rhubarb Sour Cream Pie and serve it as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Nutrition Facts
- Servings: 8 slices
- Calories per serving: 320 calories
(Note: The full nutrition details are provided in the recipe card.)
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
How to Serve Rhubarb Sour Cream Pie
This pie is wonderfully versatile. Serve it chilled or at room temperature for a refreshing dessert after a meal, or enjoy it as a delightful treat during an afternoon tea. A sprinkle of powdered sugar on top or a side of fresh berries can elevate your serving presentation even further.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For a more intense rhubarb flavor, consider increasing the quantity of rhubarb if you prefer a tarter pie.
- Allow the pie to cool completely before slicing to ensure clean, neat pieces.
- If you like a little extra crunch, try adding a sprinkle of coarse sugar on top of the crust before baking.
- Experiment with spices like a pinch of cinnamon or nutmeg for a warm, seasonal twist.
FAQ’s
- Can I use frozen rhubarb for this recipe?
Yes, just make sure to thaw and drain it well before adding to the filling. - Do I need to pre-bake the crust?
Pre-baking isn’t necessary for this recipe, but if you prefer a crisper crust, you can blind bake it for 10 minutes. - How do I know when the filling is set?
The filling should be firm and slightly jiggly in the center; it will continue to set as it cools. - Can I substitute the sour cream with Greek yogurt?
Yes, Greek yogurt can be used as a substitute for a tangy twist, though it may result in a slightly different texture. - Is this pie suitable for make-ahead recipes?
Absolutely, you can prepare it a day in advance and let it chill in the refrigerator to enhance the flavors. - What type of pie crust works best?
A homemade flaky crust is ideal, but store-bought crusts can also work well for convenience. - Can I add other fruits to this pie?
You can experiment with a mix of fruits like strawberries or blueberries, but be mindful that it may alter the overall texture and flavor. - How long will the pie keep?
Stored in an airtight container in the refrigerator, it will keep for up to 3 days. - Can this pie be frozen?
It’s best enjoyed fresh, but you can freeze slices for up to 2 months if needed. Thaw in the refrigerator before serving. - What if my pie crust becomes soggy?
Ensure your filling isn’t too wet and allow the crust to bake long enough to set. Pre-baking the crust can also help prevent sogginess.
CONCLUSION
Rhubarb Sour Cream Pie is more than just a dessert—it’s a delightful fusion of tangy, creamy, and sweet flavors wrapped in a perfect crust. Whether you’re making it for a special occasion or simply to enjoy a taste of homemade goodness, this pie is sure to bring warmth and smiles to your table. So, gather your ingredients, preheat that oven, and get ready to savor a slice of pure bliss. Happy baking and even happier tasting!
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Rhubarb Sour Cream Pie
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tangy, slightly sweet pie featuring the unique flavor of tart rhubarb paired with a rich, creamy sour cream filling. This dessert offers a refreshing balance perfect for spring gatherings or a cozy family treat.
Ingredients
For the Pie Crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 1/4 teaspoon salt
For the Filling:
– 3 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1 cup granulated sugar (adjust to taste)
– 3 large eggs
– 1/2 cup sour cream
– 1/4 cup all-purpose flour
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust:
a. In a large bowl, combine the flour and salt.
b. Cut in the chilled butter until the mixture resembles coarse crumbs.
c. Gradually add ice water, mixing until the dough comes together.
d. Press the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
e. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish.
3. Prepare the Filling:
a. In a large bowl, lightly toss the chopped rhubarb with 1/2 cup of the granulated sugar.
b. In another bowl, whisk together the eggs, sour cream, remaining sugar, flour, vanilla extract, and a pinch of salt until smooth.
4. Assemble the Pie:
a. Spread the rhubarb evenly in the prepared crust.
b. Pour the sour cream mixture over the rhubarb.
5. Bake:
a. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden.
b. If the crust browns too quickly, cover the edges with foil.
6. Cool:
a. Remove the pie from the oven and let it cool to room temperature before serving.
Notes
– Taste the rhubarb mixture before adding the sour cream layer; adjust the sugar if necessary to balance the tartness.
– For a firmer filling, allow the pie to cool completely in the refrigerator for at least 2 hours.
– Fresh rhubarb provides the best flavor, but frozen (thawed and drained) can be used in a pinch.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: Approximately 300 calories per slice
- Sugar: Approximately 20g per slice
- Sodium: Approximately 150mg per slice
- Fat: Approximately 15g per slice
- Saturated Fat: Approximately 8g per slice
- Unsaturated Fat: Approximately 7g per slice
- Trans Fat: 0g
- Carbohydrates: Approximately 40g per slice
- Fiber: Approximately 2g per slice
- Protein: Approximately 4g per slice
- Cholesterol: Approximately 80mg per slice