How To make Rhubarb Sour Cream Pie
3 Tbs Flour
1 1/4 Cups Sugar(see below)
3/4 tsp salt
1 Cup Sour Cream
1 Egg (beaten)
1 tsp Vanilla
1/2 tsp Lemon Extract
3 Cups 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.
How To make Rhubarb Sour Cream Pie's Videos
Rhubarb custard pie is super easy - a flaky homemade pie crust and a sour cream custard.
How to make a homemade sour cream rhubarb pie
Rhubarb Cake With Sour Cream Filling & Meringue Topping - My Grandmothers Recipe
In this video I want to share with you another one of my grandmothers recipes, a Rhubarb cake with sour cream filling and a meringue topping.
This Rhubarb cake is very soft and delicious, and the sour cream makes it moist and juicy. This recipe has the perfect balance of sweet and sour and therefore that makes it my favorite of all rhubarb cake recipes.
Recipe for a cake tray 40x60 cm / 14x17 in
Cake batter
3 eggs (room temperature)
230g soft butter (room temperature) 8.1 oz, 2 sticks US
150g sugar 6oz, 2/3 cup US
260g flour 9.1 oz, 2.1 cups US
2 Tsp baking powder
1/2 tsp salt
600g chopped rhubarb 21oz, 6 cups US
Sour cream filling
600g sour cream (room temperature)
40g Vanilla flavored pudding powder 1.4 oz, 2 tbsp
6 egg yolks (room temperature)
80g sugar 2.8 oz, 1/3 cup
Meringue topping
6 egg white
5 tbsp sugar
a pinch of salt
preparation time: 25 minutes
baking time 35-40 minutes at 170°C/340°F
When the cake is nearly done after 35minutes, prepare the meringue topping, take the cake out of the oven and spread the topping onto the cake.
Put the cake back in the oven and keep a close eye on the cake for how long it takes for the meringue topping to turn golden brown.
If your oven is too slow and it takes longer than 5 minutes, fire up the grill and let the meringue get golden brown in literally a matter of seconds.
American Cooking: Rhubarb Pie - That delicious sweet sour tastes amazing every time!
American homemade rhubarb pie recipe. Tips and tricks on making it perfect every time!
Butter crust recipe - this makes 2 pie crusts but I only used one in the video
2 1/2 cups of all purpose flour
1 cup butter
1 teaspoon salt
6-8 TBL ice water
Mix top 4 ingredients together and then slowly add the water that you need to make the crust mix but not too sticky. Put in refrigerator for 30 min before use. Freeze the extra crust to use another time!
Rhubarb Pie Recipe
3 cups of rhubarb
1 cup of sugar
2 TBL flour
1 egg
Watch video for specifics on how to put this all together!
Here are my links to all the other platforms I am on! lynxinbio.com/dvq27
Please comment below if you make this and let me know how you like it! Please subscribe to my channel if you like what you see :)
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Sweet and Tart Rhubarb Custard Pie - Everyday Food with Sarah Carey
Sarah Carey makes one of her favorite desserts from childhood, a sweet and tangy Rhubarb Custard Pie. Enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Test Week, Rhubarb Pie & Real Moments l Vlog #3
In this weeks short Vlog, I complete final exams and enjoy making a homemade rhubarb pie to celebrate!
RHUBARB SOUR CREAM CRUNCH PIE Recipe (as seen in video)
*Inspired by “Favourite Rhubarb Recipes” Cookbook from Shedden Ontario – Rhubarb Capitol of Ontario
Pastry for 1 single crust pie
In medium Bowl whisk:
2 eggs
1 cup sour cream
1 tsp vanilla (I use Watkins Pure Extract)
In Separate bowl combine dry ingredients:
½ cup granulated sugar (I used Maple Sugar)
3 tbsp cornstarch
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
Add dry ingredients to egg mixture bowl, then add:
3 cups chopped fresh rhubarb
Pour mixture into your pie shell (uncooked)
To Prepare the TOPPING, add to a bowl:
½ cup rolled oats
1/3 cup packed brown sugar
1/3 cup all purpose flour
1/3 cup butter, melted
Mixture will be crumbly. Sprinkle over rhubarb filling.
Bake @ 400F for 15 minutes, Reduce heat to 375F and bake for 40-50 minutes until topping is golden brown and filling is set.