Sour Cream Rhubarb Pie Recipes

SOUR CREAM RHUBARB PIE

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.

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

Steps:

• Combine all ingredients and spoonful into unbaked pie shell.
• Cover with top crust and bake at 400 degrees for 20-30 minutes or until done.
• If frozen increase baking time.

CHEF NEAL'S STRAWBERRY-RHUBARB SOUR CREAM PIES

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.

RHUBARB SOUR CREAM PIE

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.

SOUR CREAM RHUBARB PIE

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.

RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
• Bake in preheated oven for 50 to 60 minutes.

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING

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.

RHUBARB SOUR CREAM CRUNCH PIE

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.

SOUR CREAM RHUBARB PIE

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.

LOW-FAT SOUR CREAM RHUBARB PIE

Steps:

• In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
• Gently fold in rhubarb.
• Pour into pastry shell.
• For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
• Sprinkle the topping over the filling.
• Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
• Cool pie on a rack, serve warm** or cool.
• **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm.
• Refrigerate leftovers.