Here’s a delicious Rhubarb Sour Cream Pie recipe you won’t want to lose!
Ingredients
For the Filling:
• 3 cups fresh rhubarb, chopped
• 1 cup sugar
• 1 cup sour cream
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
For the Crust:
• 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Crumb Topping:
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a mixing bowl, whisk together sugar, flour, eggs, sour cream, vanilla, and salt. Stir in the chopped rhubarb.
3. Assemble the pie: Pour the rhubarb mixture into the unbaked pie crust.
4. Make the crumb topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Top the pie: Sprinkle the crumb mixture evenly over the rhubarb filling.
6. Bake: Place the pie on a baking sheet and bake for 45-50 minutes, or until the filling is set and the top is golden brown.
7. Cool: Let the pie cool completely before slicing.
Enjoy your Rhubarb Sour Cream Pie—sweet, tangy, and creamy perfection! Want me to save this recipe for you?