SOUR CREAM RHUBARB PIE
A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 179mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
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Marcia Curtis
[email protected]Overall, I highly recommend this sour cream rhubarb pie recipe. It's easy to make, delicious, and perfect for any occasion.
Sonu Sonug
[email protected]I'm a beginner baker, and this recipe was perfect for me. The instructions were clear and easy to follow, and the pie turned out great. I'm definitely going to try more recipes from this website.
Sarfraz Mughal
[email protected]I'm gluten-free, so I was thrilled to find this recipe for a sour cream rhubarb pie that uses a gluten-free crust. The pie turned out great, and I was able to enjoy it without any worries.
jimmie mahan
[email protected]This pie was so quick and easy to make! I was able to have it in the oven in under an hour. And the best part is, it tasted like I spent all day making it.
Christine Ayuma
[email protected]I made this pie for a special occasion dinner, and it was a showstopper! The presentation was beautiful, and the pie tasted even better than it looked. Everyone at the dinner raved about it.
Sagir Sani
[email protected]I love sour cream, so I knew I would love this pie. And I was right! The sour cream filling is so creamy and tangy, and it pairs perfectly with the tart rhubarb. This pie is definitely a new favorite of mine.
Amaka magaret Magaret
[email protected]I decided to challenge myself and make this pie from scratch, including the crust. It was a lot of work, but it was totally worth it! The pie turned out amazing, and I'm so proud of myself for making it.
Ayman Bouchou
[email protected]I've never been a big fan of rhubarb, but this pie changed my mind! The sour cream filling really mellows out the tartness of the rhubarb, and the crumble topping adds a nice sweetness. I'm definitely a rhubarb convert now.
Mothana Aldale
[email protected]I love that this recipe uses sour cream instead of butter in the crust. It makes the pie a little healthier, but it's still just as delicious. I also appreciate that the recipe uses fresh rhubarb, which gives the pie a bright, tart flavor.
Ahsanali Ahsanali
[email protected]I made this pie for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the flaky crust. I'll definitely be making this pie again for future gatherings.
Ojekunle eniola
[email protected]I'm not an experienced baker, but this recipe was easy to follow and turned out great! The pie was delicious and looked just like the picture. I'm so glad I gave it a try.
Walter Hughte
[email protected]I'm a huge fan of rhubarb, and this pie did not disappoint! The sour cream filling really complemented the tartness of the rhubarb, and the crumble topping added a nice touch of sweetness. I'll definitely be making this pie again soon.
Mdnijam Nijam
[email protected]This sour cream rhubarb pie was a delightful treat! The combination of tangy rhubarb and creamy sour cream filling was perfectly balanced. The crust was flaky and golden brown, and the filling was thick and luscious. I especially loved the crumble to