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Description
A tangy and creamy pie featuring rhubarb, sour cream, and a custard base.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 9-inch pie crust, pre-baked
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine rhubarb and sugar. Let sit for 15 minutes.
- In a separate bowl, whisk together eggs, sour cream, flour, vanilla, and salt.
- Drain excess liquid from rhubarb mixture.
- Pour rhubarb into the pre-baked pie crust.
- Pour sour cream mixture over the rhubarb.
- Bake for 45-50 minutes, or until the custard is set.
- Let cool completely before serving.
Notes
- For a sweeter pie, increase the sugar to 1 1/4 cups.
- If the crust edges brown too quickly, cover with foil during the last 15 minutes of baking.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg