Description
A delightful pie blending the tartness of fresh rhubarb with the creaminess of sour cream, topped with a sweet, crumbly topping.
Ingredients
Scale
Filling
- 3 cups rhubarb (chopped into 1-inch pieces)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour (for thickening)
- 1 teaspoon vanilla extract
- 1 large egg (beaten)
- 1 cup full-fat sour cream
- Pinch of salt
Crust
- 1 9-inch unbaked pie crust
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (cubed)
Instructions
1. Preheat your oven to 375°F and prepare the pie crust in a 9-inch pie plate.
2. In a bowl, whisk together sour cream, beaten egg, vanilla, and salt until smooth.
3. Toss the rhubarb with sugar and flour, and spread into the pie crust.
4. Pour the custard over the rhubarb and coax into every nook and cranny.
5. For the topping, mix flour and sugar, then incorporate butter to a crumbly texture.
6. Sprinkle the topping over the pie and bake on a rimmed baking sheet for 45-55 minutes.
7. Cool for at least 2 hours before serving.
Notes
Letting the pie cool completely is essential for the custard to set properly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 25
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 60