Description
A delicious Rhubarb Sour Cream Pie that combines the tartness of rhubarb with a creamy filling, perfect for dessert lovers.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pre-made 9-inch pie crust
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the chopped rhubarb, sugar, flour, salt, and cinnamon. Toss until the rhubarb is evenly coated.
- In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until smooth.
- Pour the sour cream mixture into the rhubarb mixture and stir until well combined.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is lightly golden.
- Remove from the oven and let cool for at least 1 hour before slicing.
Notes
- This pie is best served chilled or at room temperature.
- For added flavor, consider mixing in a tablespoon of lemon juice or zest to the filling.
- If you prefer a sweeter pie, increase the sugar to 1 1/4 cups or use a sugar substitute for a lower-calorie option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 25g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg