sour cream rhubarb pie
This recipe caught my eye as I had a lot of rhubarb and like the idea of the recipe.. I made this and it is really a nice, sweet pie that is not to tart, but can still taste the rhubarb. My husband even had a slice..(I told him it was a custard style as he would just die if he knew that he was eating sour cream) He did lick his paper plate and said it was a little sweet but didn't complain about the rhubarb. He said that it needed more tapioca (his favorite dessert) :) You could see the tapioca when you sunk your fork into it. Recipe by K. Rusten
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
1 deep-dish 9 inch pie
Ingredients
- 3 cups diced rhubarb
- 1 - egg, slightly beaten
- 1 1/2 cups sugar
- 1 dash salt
- 3 tablespoons tapioca (i used heaping) (instant granulated tapioca)
- 1 cup sour cream
- 1 - 9 inch unbaked pie shell (store bought or homemade)
How To Make sour cream rhubarb pie
-
Step 1Oven: 450 degrees and then 350 degrees
-
Step 2Put chopped rhubarb in bottom of unbaked pie shell. Even out the rhubarb. -
Step 3Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth. Pour the mixture over the rhubarb.
-
Step 4Put pie in oven and bake at 450* for 15 mintes. Reduce the oven temperature to 350* and continue to bake for 35 to 45 minutes longer or until filling has set. I had to bake this pie for an additional 15 minutes for the center to set. (I had 2 pies in the oven)
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