Rhubarb Sour Cream Pie Recipe 475

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.

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.

SOUR CREAM RHUBARB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

BIG GRANDMA'S RHUBARB CREAM PIE

Steps:

• Mix the eggs and cream.
• Add sugar, salt and flour.
• Add diced rhubarb in unbaked pie crust.
• Pour egg mixture over rhubarb.
• Bake 10 minutes at 400 degrees.
• Reduce heat to 350 degrees and continue baking additional 45 minutes.
• Whip egg whites until peaks form.
• Add sugar.
• Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
• Cool and enjoy.

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.

GRANDMA'S RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Separate egg yolks and egg whites. Set egg whites aside for meringue.
• Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
• Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
• Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
• Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

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.

RHUBARB CREAM PIE

Steps:

• Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.).
• In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
• Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 F for about 30-45 minutes. You'll know it's done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
• Cool to room temperature and then chill in the refrigerator before serving.

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 SOUR CREAM CRUNCH PIE

Steps:

• On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
• (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
• Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
• Stir in rhubarb slices and spoon into pastry shell.
• Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
• Stir in lemon or orange rind.
• (I sometimes omit this step).
• Sprinkle over rhubarb filling.
• Bake at 400 for 15 min.
• Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
• Serve warm with a scoop of vanilla ice cream.

CREAM CHEESE RHUBARB PIE

Steps:

• In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.