Best 2 Rhubarb Sour Cream Crunch Pie Recipes
Tangy rhubarb and creamy sour cream filling are packed inside a tender and flaky crust to create this easy-to-make Rhubarb Sour Cream Crunch Pie. Rhubarb is a vegetable that tastes like a fruit and can be transformed into various culinary treats such as jams, cobblers, and pies. It's appreciated for its unique tartness that goes well with sugar and its vibrant pinkish-red color.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB SOUR CREAM CRUNCH PIE
This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.
Provided by Irmgard
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk the egg with the sour cream.
- Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
- Stir in the rhubarb; spoon into the pie crust.
- Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
- Stir in the orange rind.
- Sprinkle over the rhubarb filling.
- Bake in a 400 degree F oven for 15 minutes.
- Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
- Serve warm.
RHUBARB SOUR CREAM CRUNCH PIE
I came accross this recipe yesterday and had'nt made it in ages. I remembered how easy and delicious it was so went ahead and made it. It was even better than I remembered.......
Provided by bert2421
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
- (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
- Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
- Stir in rhubarb slices and spoon into pastry shell.
- Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
- Stir in lemon or orange rind.
- (I sometimes omit this step).
- Sprinkle over rhubarb filling.
- Bake at 400 for 15 min.
- Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5
Tips:
- Choose fresh, tart rhubarb. This will give your pie the best flavor.
- Don't overcook the rhubarb. It should be tender but still have a bit of a bite to it.
- Use a good quality sour cream. This will make your pie extra creamy and delicious.
- Don't overmix the sour cream filling. You want it to be smooth, but not too thick.
- Bake the pie until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely before serving. This will allow the flavors to meld and the filling to set.
Conclusion:
Rhubarb sour cream crunch pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb, creamy sour cream, and crunchy topping is sure to please everyone. So next time you're looking for a special treat, give this pie a try!
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