SOUR CREAM RHUBARB PIE
A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 179mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM RHUBARB PIE
A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.
Provided by David S. Novak
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
- Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
- Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 59 g, Cholesterol 97.7 mg, Fat 21.3 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 273.9 mg, Sugar 40.3 g
RHUBARB CREAM PIE
This recipe was passed down from my grandmother and enjoyed whenever served.
Provided by Jean
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
- Bake in preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g
CHEF NEAL'S STRAWBERRY-RHUBARB SOUR CREAM PIES
Everybody is familiar with strawberry-rhubarb pie, but very few have tasted this sour cream version. One taste of this and you'll want to smack your grandmother! It is that good.
Provided by Neal
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
- Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
- Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
- Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
- Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 63.8 g, Cholesterol 70.6 mg, Fat 19.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 256.3 mg, Sugar 46.2 g
SWEET-SOUR RHUBARB PIE
Rhubarb pie, made with lemon zest, has a delightfully sweet-sour tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with rack in bottom third. Stir together rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
- On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9 1/2-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.
- On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2 1/2- to 3-inch slits in crust to vent. Refrigerate 15 minutes.
- Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours.
LOW-FAT SOUR CREAM RHUBARB PIE
Low fat, not low taste!!! This is one marvellously creamy rhubarb pie with a crunchy crumb topping. Modified from Taste of Home
Provided by LUv 2 BaKE
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
- Gently fold in rhubarb.
- Pour into pastry shell.
- For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
- Sprinkle the topping over the filling.
- Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
- Cool pie on a rack, serve warm** or cool.
- **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm.
- Refrigerate leftovers.
Nutrition Facts : Calories 352, Fat 13.3, SaturatedFat 3.2, Cholesterol 29.3, Sodium 204.3, Carbohydrate 53.7, Fiber 2.7, Sugar 28.5, Protein 5.6
SOUR CREAM RHUBARB PIE
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...
Provided by deb baldwin
Categories Pies
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Oven: 450 degrees and then 350 degrees
- 2. Put chopped rhubarb in bottom of unbaked pie shell. Even out the rhubarb.
- 3. Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth. Pour the mixture over the rhubarb.
- 4. Put 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)
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