A lovely friend dropped by mounds of rosy red rhubarb and I got right to work stewing some and making pies. It's a simple recipe but everyone loved it and yesterday one fella even went as far to say it was better than watching Showcase on TV!
Rhubarb & Sour Cream Pie
A couple little notes...the pastry recipe on the vegetable shortening makes two crusts so I always make two pies, one to give and one for us. Also, my version didn't have the egg but I am going to try it next time to make it more custardy.
- 1 (9 inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 egg
- 1 1/2 cups white sugar
- 1 cup sour cream
- 1/3 cup all-purpose flour
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 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.
My friend also gave me a big rhubarb root to plant and I am excited to be the one sharing my juicy harvest this time next year.
School is officially out, it's always a frenzied time of events, preparing gifts, managing overactive emotions from anxious kiddos and my kleenex stock from all the slide shows and memories.
Tomorrow is officially strawberry picking day and lunch with friends before our holiday adventures begin. I hate to see my boys grow but rather relieved we've got some lazy, unscheduled days ahead of us.