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 Pie with Michael's Home Cooking
How to make a delicious old fashion Rhubarb Pie. You must make this! See description for full recipe.
Ingredients:
1 pie crust
3 cups chopped rhubarb in 1/2 inch size
1 and 1/4 cups sugar
3 Tablespoons all purpose flour
1/2 teaspoon coarse salt
1 cup sour cream
1 teaspoon vanilla extract
2 eggs
Topping:
1/2 stick room temp butter (2 ounces)
1/3 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
Prepare your pie crust into your pie plate and refrigerate while making the pie.
It helps to have your pie ingredients at room temperature.
Cut your rhubarb into 1/2 inch size slices, smaller is also fine.
Mix your sugar, flour and salt in a bowl.
Mix your sour cream, vanilla and eggs in a decent sized bowl.
Combine your sugar mixture into the sour cream mixture.
Add your cut rhubarb into your pie crust.
Add your liquid mixture to your pie.
Have your oven preheated to 400F
Bake your pie for 10 minutes..
Then without opening the oven door, reduce heat to 350 and bake for 30 minutes.
While pie is baking mix up your topping ingredients.
Pull pie from oven after the 40 minutes and place your topping onto the pie.
Bake at 350F for 10 to 20 minutes till browned and you smell the wonderful aroma.
Allow pie to cool.
You can eat pie warm or room temperature.
Keeps fine for two days, then refrigerate.
If you have a little less than 3 cups rhubarb or a bit more rhubarb, don't worry. Everything will turn out fine.
Thank you for watching!
#rhubarbpie #michaelshomecooking #pie
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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.