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Rhubarb Sour Cream Pie
Rhubarb Sour Cream Pie, a Little Sour, a Little Sweet
Rhubarb is not the most popular vegetable, and yes, it's classed as a vegetable, but it makes delicious pies and crumbles and jams and even pickles.
And pies. This Rhubarb Sour Cream pie is amazing! Even those who don't like the sour, slightly bitter tang of rhubarb like this pie.
It is light and sweet with just a slight tang. No sour. No bitter. Just silky smooth flavour in a delicious pie crust.
I use a biscuit crumb base, made from Scotch fingers and butter. The shortbread-y flavour and texture go wo well with the soft filling of the pie. But you can use a pastry base or use other biscuits or even Weet-bix if you prefer.
Rhubarb Sour Cream Pie
Ingredients :
4 cups chopped rhubarb
1 ⅓ cups white sugar
1 cup sour cream
⅓ cup plain flour
1 (23cm) unbaked pie crust
Method:
Preheat oven to 230 degrees Celsius. Wash rhubarb well. Cut into small, even pieces, about 1cm thick. Spread the chopped rhubarb evenly into the unbaked pie crust. In a separate bowl, mix together the sugar, sour cream and flour until well combined. Pour the sour cream mixture over the rhubarb in the pie crust. Bake 15 minutes. Reduce heat to 180 degrees Celsius and bake a further 25 - 30 minutes or until the filling is set and the crust edges are golden. Let the pie cool before serving, it is best at room temperature or just slightly warm.
Rhubarb is not the most popular vegetable, and yes, it's classed as a vegetable, but it makes delicious pies and crumbles and jams and even pickles.
And pies. This Rhubarb Sour Cream pie is amazing! Even those who don't like the sour, slightly bitter tang of rhubarb like this pie.
It is light and sweet with just a slight tang. No sour. No bitter. Just silky smooth flavour in a delicious pie crust.
I use a biscuit crumb base, made from Scotch fingers and butter. The shortbread-y flavour and texture go wo well with the soft filling of the pie. But you can use a pastry base or use other biscuits or even Weet-bix if you prefer.
Rhubarb Sour Cream Pie
Ingredients :
4 cups chopped rhubarb
1 ⅓ cups white sugar
1 cup sour cream
⅓ cup plain flour
1 (23cm) unbaked pie crust
Method:
Preheat oven to 230 degrees Celsius. Wash rhubarb well. Cut into small, even pieces, about 1cm thick. Spread the chopped rhubarb evenly into the unbaked pie crust. In a separate bowl, mix together the sugar, sour cream and flour until well combined. Pour the sour cream mixture over the rhubarb in the pie crust. Bake 15 minutes. Reduce heat to 180 degrees Celsius and bake a further 25 - 30 minutes or until the filling is set and the crust edges are golden. Let the pie cool before serving, it is best at room temperature or just slightly warm.
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