Sour Cream Rhubarb Pie
Sour Cream Rhubarb Pie offers a delightful balance of tart rhubarb and creamy sour cream, nestled in a flaky pastry crust. Its sweet-tangy flavor profile makes it a perfect dessert for spring and summer gatherings, appealing to those who enjoy fruity, custardy treats with a hint of tang.
Ingredients
Instructions
- Place the diced rhubarb in the pastry shell.
- Blend together the egg, sugar, salt, tapioca, and sour cream until smooth.
- Pour the mixture over the rhubarb in the pastry shell.
- Bake until the filling is set and the crust is golden, about 45 minutes.
Tips & Substitutions
For a thicker filling, consider using more tapioca, up to 4 tablespoons. If you don't have tapioca, cornstarch can be a good substitute. Ensure your rhubarb is fresh for the best flavor; older rhubarb can be tough. If you'd like a different flavor twist, add a teaspoon of vanilla extract to the mixture. This pie is perfect served warm or cold.
Serving Suggestions
Serve this delightful Sour Cream Rhubarb Pie with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavor. It pairs beautifully with a cup of tea or coffee. For a complete dessert spread, consider serving alongside Butter Stickies(From Connie'S Biscuit Mix) or No Bake Coconut Cake for variety.
Storage & Reheating
Store leftover pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, or enjoy cold for a refreshing treat. It also freezes well for up to 3 months; just wrap tightly in plastic wrap.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Rhubarb Pie contains roughly 125 calories, with 3g protein, 27g carbohydrates, and 0g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1018mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess moisture before adding it to the pie crust. This will help prevent a soggy bottom and ensure a good texture for your filling.
How can I tell when the pie is done baking?
The pie is done when the filling is set and no longer jiggles in the center, and the crust should be a golden brown. You can also insert a knife into the filling; if it comes out clean, the pie is ready to be removed from the oven.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it and let it cool completely before refrigerating. It tastes just as good the next day, allowing the flavors to meld. Just remember to cover it well to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).