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.
SOUR CREAM RHUBARB PIE
A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.
Provided by David S. Novak
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
- Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
- Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 59 g, Cholesterol 97.7 mg, Fat 21.3 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 273.9 mg, Sugar 40.3 g
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
CHEF NEAL'S STRAWBERRY-RHUBARB SOUR CREAM PIES
Everybody is familiar with strawberry-rhubarb pie, but very few have tasted this sour cream version. One taste of this and you'll want to smack your grandmother! It is that good.
Provided by Neal
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
- Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
- Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
- Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
- Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 63.8 g, Cholesterol 70.6 mg, Fat 19.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 256.3 mg, Sugar 46.2 g
RHUBARB SOUR CREAM PIE
Here's a pretty pie we made to celebrate the coming of summer each year.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon., Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.
Nutrition Facts : Calories 295 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 106mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM RHUBARB PIE
Adding another rhubarb recipe to my cookbook. If you'd like to save sometime use a store bought pie shell.
Provided by Charlotte J
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Roll out a single crust and put it into a deep-dish pie pan.
- Put rhubarb in pie shell.
- Mix all remaining ingredients together and pour over the rhubarb.
- Bake at 450 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake for 35 to 45 minutes or until filling has formed and is lightly browned.
Nutrition Facts : Calories 2815.4, Fat 113.7, SaturatedFat 46.6, Cholesterol 312.7, Sodium 1296.9, Carbohydrate 434.1, Fiber 13.4, Sugar 305.8, Protein 28
RHUBARB SOUR CREAM PIE
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly.
- Cool completely before slicing and serving.
SOUR CREAM RHUBARB PIE
Make and share this Sour Cream Rhubarb Pie recipe from Food.com.
Provided by CanadaCook
Categories Dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
- Mix topping ingredients and put on top of rhubarb.
- Bake at 450F for 15 minute.
- Then at 350F for 45 to 60 minute.
- Or until fruit is tender and filling is set.
- Cool.
Nutrition Facts : Calories 2524.3, Fat 93.4, SaturatedFat 56, Cholesterol 241.6, Sodium 643.6, Carbohydrate 416.1, Fiber 11.6, Sugar 320.1, Protein 20.5
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.
STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING
A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery
Provided by Kittencalrecipezazz
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 425 degrees F (will reduce heat later).
- Make certain that oven rack is set to lowest position.
- In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
- Spoon into prepared pie shell.
- In a small bowl mix together the flour and brown sugar.
- Cut in the cold butter until crumbly.
- Sprinkle on top of the fruit mixture in the pie shell.
- Place the pie plate onto a baking sheet to catch spills.
- Bake for 15 minutes.
- Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
- Best served warm with ice cream.
SOUR CREAM RHUBARB CRUMB PIE
I have been making this particular pie for so long that the paper is yellow with age! The topping gives this smooth and delicious pie an unexpected crunch!
Provided by MMers
Categories Pie
Time 1h5m
Yield 1 "10 inch pie"
Number Of Ingredients 8
Steps:
- Preheat oven to 450F degrees.
- Arrange rhubarb in unbaked pie shell.
- Mix together granulated sugar and 1/3 cup flour.
- Stir in sour cream and pour evenly over rhubarb.
- Combine crumb ingredients and sprinkle over filling.
- Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.
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