The best delicious Rhubarb Sour Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Sour Cream Pie recipe today!
Hello my friends, this Rhubarb Sour Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Sour Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Sour Cream Pie.
What Makes This Rhubarb Sour Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Sour Cream Pie.
Ready to make this Rhubarb Sour Cream Pie Recipe? Let’s do it!
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3 tb Flour
1 1/4 c Sugar(see below)
3/4 ts Salt
1 c Sour Cream
1 Egg (beaten)
1 ts Vanilla
1/2 ts Lemon Extract
3 c Rhubarb (cut in 1/2″ cubes)
Preheat oven to 400F.
Mix everything but the rhubarb together, and then add the rhubarb at the
end. Add filling to a 9″ pie crust.
Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25
minutes. Remove the pie, and sprinkle the crumb topping on top (see below
for crumb topping recipe). Bake at 350 for another 15 minutes or until the
topping is brown.
Modifications to the pie to suite taste. I find that the pie tastes plenty
sweet enough with 1/2 cup of sugar, and I use “fat-free sour cream
substitute” instead of real sour cream. Also, I like to use a bigger pie
crust, and then make up the difference by adding as much rhubarb as will
fit into the crust.
CRUMB TOPPING
1/3 cup sugar (I use 1/4 cup)
1/3 cup flour (I use 1/2 cup)
1/2 tsp salt
1/4 cup butter (softened) 1 Tbs cinnamon (I use more) Simply mix the
ingredients together until crumbly.
Yields
6 Servings
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