Rhubarb Sour Cream Pie

Summertime Splendor: Rhubarb Sour Cream Pie Recipe

Embark on a culinary journey through the flavors of summer with our delightful Rhubarb Sour Cream Pie recipe. Bursting with the tangy sweetness of fresh rhubarb and the creamy richness of sour cream, this pie is a celebration of seasonal ingredients and homemade goodness. Whether you’re hosting a backyard barbecue or simply craving a taste of nostalgia, this pie is sure to steal the spotlight and leave your taste buds begging for more.

Ingredients:

• 1 (9-inch) unbaked pie crust
• 4 cups chopped fresh rhubarb
• 1 large egg
• 1 ½ cups white sugar
• 1 cup sour cream
• ⅓ cup all-purpose flour
• ½ cup all-purpose flour (for topping)
• ½ cup brown sugar (for topping)
• ¼ cup butter, melted (for topping)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Pie Crust: Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
3. Prepare Rhubarb Filling: In a large mixing bowl, combine chopped rhubarb, egg, white sugar, sour cream, and ⅓ cup of flour. Mix until well combined.
4. Fill Pie Crust: Pour the rhubarb filling into the prepared pie crust, spreading it out evenly.
5. Make Topping: In a separate bowl, mix together ½ cup of flour, brown sugar, and melted butter until crumbly. Sprinkle the topping evenly over the rhubarb filling.
6. Bake: Place the pie in the preheated oven and bake for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the topping is golden brown and the filling is set.
7. Cool and Serve: Allow the pie to cool on a wire rack for at least 30 minutes before slicing and serving.

Cook Notes and Variations:

• Add Citrus Zest: For a hint of brightness, add a teaspoon of grated lemon or orange zest to the rhubarb filling.
• Enhance with Spice: Incorporate warm spices such as cinnamon or nutmeg into the topping for an extra layer of flavor.
• Nutty Crunch: For added texture, sprinkle chopped nuts such as almonds or pecans over the topping before baking.

Keto and Low Carb Versions:

For those following a keto or low-carb lifestyle, we’ve adapted this Rhubarb Sour Cream Pie recipe to suit your dietary preferences:

• Keto Version: Replace the white sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener. Substitute the all-purpose flour with almond flour or coconut flour for both the filling and topping. Use a low-carb pie crust made from almond flour or crushed nuts.
• Low Carb Version: Use a combination of stevia or sucralose and almond flour or coconut flour for the filling and topping to reduce the carb content. Opt for a low-carb pie crust made from almond flour or ground flaxseed meal.

Frequently Asked Questions (FAQs):

Q: Can I use frozen rhubarb instead of fresh? A: Yes, you can use frozen rhubarb in this recipe. Thaw the rhubarb completely and drain any excess liquid before using.

Q: Can I make this pie ahead of time? A: Yes, you can prepare the pie up to a day in advance. Store it in the refrigerator and reheat in the oven before serving if desired.

Q: Can I use Greek yogurt instead of sour cream? A: While sour cream provides a rich and creamy texture, you can substitute Greek yogurt for a lighter option. Just be aware that the flavor and texture may be slightly different.

With its irresistible blend of tart rhubarb, creamy sour cream, and buttery crumb topping, our Rhubarb Sour Cream Pie is a true taste of summer. Whether enjoyed warm out of the oven or chilled from the fridge, each bite is a symphony of flavors that will transport you to sun-kissed days and lazy afternoons. So gather your ingredients, preheat your oven, and prepare to indulge in the simple pleasures of homemade pie.