Rhubarb Sour Cream Pie
Rhubarb Sour Cream Pie is a creamy, tangy dessert with a custard-like filling that highlights the tartness of fresh rhubarb. Baked in a flaky crust, this pie is rich yet balanced, perfect for spring and summer gatherings.
Ingredients
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 large egg
- 1½ cups white sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
- Make the filling: Whisk together the egg, sugar, sour cream, and flour until smooth.
- Add the rhubarb: Fold in the chopped rhubarb, ensuring it's evenly coated in the mixture.
- Assemble the pie: Pour the filling into the pie crust, spreading it evenly.
- Bake: Bake for 45-50 minutes until the filling is set and the top turns golden. The edges should be firm with a slight jiggle in the center.
- Cool & serve: Let the pie cool slightly before slicing. Enjoy warm or chilled with vanilla ice cream or whipped cream.