As promised in my last post, today we are talking about Rhubarb Sour Cream Pie. Oh yeah, baby. I have a bonafide obsession with fruit and sour cream pies. That tang to balance out sweetness, and the creaminess - yum.
Just a few ingredients are all that is required - flour, sugar, sour cream, and an egg for the custard; and chopped rhubarb.
We already talked about crust this week, so you know that is going to be good. I like the idea of a crumble topping with this, especially to add sweetness since rhubarb is so tart.
I actually made this pie twice, since it was far too runny the first time (pictured). I adjusted the recipe to use the proportions in this strawberry pie recipe and it came out much better. My adjustments are in the recipe below.
Here is a photo of that pie, so that you can see the texture difference in the custard.
Topped with streusel and ready to bake!
It is still a little runny, but much better, and sooooooo yummy. My husband thought I was crazy for putting sour cream in a pie. He refused to try all the previous sour cream pies, and hasn't liked anything with rhubarb I've ever made. But I forced him to try a bite of my piece and he took it away, ate the rest of it, then got another slice - I was shocked!
Rhubarb Sour Cream Pie
adapted from Closet Kitchen
1 pie crust
1 1/2 cups granulated sugar
1 cup sour cream, full fat
1 cup all-purpose flour
4 cups rhubarb, cut into 1/2 inch slices
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
On a floured surface, and sprinkling with flour as necessary, roll disk of dough out to around 2 inches larger than your pie plate and transfer it, situating it in the plate. Trim to 1 inch, then fold the excess dough around the edges and crimp.
Mix the granulated sugar, sour cream, and 1 cup of flour until smooth. Fold in the rhubarb; pour the mixture into the pie crust.
Mix the 1/2 cup flour, brown sugar, and melted butter until crumbly. Sprinkle the crumbs over the pie.
Bake in a preheated 350 deg F oven until the edges have puffed, about 45-60 minutes.