sour cream rhubarb pie
(5)
This recipe caught my eye as I had a lot of rhubarb and like the idea of the recipe..
I made this and it is really a nice, sweet pie that is not to tart, but can still taste the rhubarb.
My husband even had a slice..(I told him it was a custard style as he would just die if he knew that he was eating sour cream)
He did lick his paper plate and said it was a little sweet but didn't complain about the rhubarb.
He said that it needed more tapioca (his favorite dessert) :)
You could see the tapioca when you sunk your fork into it.
Recipe by K. Rusten
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(5)
yield
1 deep-dish 9 inch pie
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For sour cream rhubarb pie
-
3 cdiced rhubarb
-
1egg, slightly beaten
-
1 1/2 csugar
-
1 dashsalt
-
3 Tbsptapioca (i used heaping) (instant granulated tapioca)
-
1 csour cream
-
19 inch unbaked pie shell (store bought or homemade)
How To Make sour cream rhubarb pie
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1Oven: 450 degrees and then 350 degrees
-
2Put chopped rhubarb in bottom of unbaked pie shell.
Even out the rhubarb. -
3Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth.
Pour the mixture over the rhubarb. -
4Put pie in oven and bake at 450* for 15 mintes.
Reduce the oven temperature to 350* and continue to bake for 35 to 45 minutes longer or until filling has set.
I had to bake this pie for an additional 15 minutes for the center to set. (I had 2 pies in the oven) - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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