Old-Fashioned Rhubarb Pie —’
This old-fashioned rhubarb pie is the perfect balance of tartness and sweetness, combining the bold flavor of fresh rhubarb with the rich creaminess of sour cream and a perfectly crisp crust.
It’s a timeless dessert that’s simple to make yet full of nostalgia. If you’re looking for a crowd-pleasing treat.
this pie will surely be a hit at any gathering. Whether you’re a seasoned baker or a first-timer, you’ll love the ease and success of this recipe.
Ingredients
• 1 unbaked 9-inch pie crust
• 4 cups fresh rhubarb, chopped
• 1 large egg
• 1 ½ cups sugar
• 1 cup sour cream
• 1/3 cup flour
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup melted butter
Instructions
Start by preheating your oven to 450°F. Prepare your pie crust by placing it in a pie pan and layering the fresh, chopped rhubarb evenly across the bottom.
It’s important to use fresh rhubarb for the best flavor, so be sure to avoid frozen rhubarb if possible.
In a separate bowl, whisk together the egg, sugar, sour cream, and 1/3 cup of flour. This mixture will act as a custard base.
giving the pie its smooth and creamy texture. Pour the custard mixture over the rhubarb, making sure it’s evenly distributed.
Next, in another small bowl, combine the remaining ½ cup of flour, brown sugar, and melted butter.
Stir until the mixture forms a crumbly topping. Sprinkle this topping over the custard-filled pie.
Place the pie in the preheated oven and bake for 15 minutes at 450°F. After 15 minutes, reduce the oven temperature to 350°F and bake for an additional 40 minutes. The pie is done when the crust is golden brown and the custard is set.
Once baked, allow the pie to cool completely before slicing. The cooling process is important as it helps the custard to firm up, making the pie easier to cut and serve. The pie can be served warm or at room temperature.
Slice and enjoy your homemade rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
This pie is perfect for a cozy dessert after dinner or as a special treat for a holiday or family gathering.
How to Make
Making this old-fashioned rhubarb pie is quite simple and doesn’t require too many steps. Start by preparing your pie crust and fresh rhubarb.
as these are the foundation of the pie. Be sure to chop the rhubarb into small, bite-sized pieces to ensure even baking.
The egg, sugar, sour cream, and flour mixture is crucial for creating a smooth and creamy filling. Don’t skip this step as it helps bind the ingredients.
together and creates the perfect custard base. The key is to whisk everything together thoroughly to avoid lumps.
For the topping, combining flour, brown sugar, and melted butter creates a crumbly texture that adds a sweet crunch to the pie.
It contrasts nicely with the soft custard and tart rhubarb, making each bite a balanced mix of textures.
Be mindful of the baking times—start high at 450°F to give the pie a good initial rise and crisp the crust, then lower the temperature to 350°F for the remainder of the baking time.
This helps the pie bake evenly without overcooking the crust or undercooking the filling.
After the pie has baked, give it plenty of time to cool. This will allow the custard to set properly. You can always refrigerate the pie if you prefer it chilled, or enjoy it at room temperature for a softer texture.
Once the pie is cooled, slicing becomes easy and the filling will hold its shape. This is an important step if you want clean slices and don’t want the pie to fall apart.
Serve the pie as is or with additional toppings like whipped cream, ice cream, or even a drizzle of caramel sauce. Either way, this rhubarb pie is sure to please.
Variations
see next page
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