During my childhood rhubarb was always made into a treat. My Aunts never made a dessert with only rhubarb (just too tart for them). Instead, we had apple/rhubarb cobbler with a cinnamon crumb topping, and of course everyone’s favorite strawberry rhubarb pie, with a huge dollop of homemade whip cream. This pie is another delicious way to have your rhubarb and eat it too.
INGREDIENTS Bake 400° for 10 mins. Lower to 350° for 30 mins.
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla
- 3 cups rhubarb (fresh or frozen), cut into 1/2-inch pieces
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup butter, softened
You Will Need: (9-inch) pie dish whether you make it or buy it.
~ Combine the sugar, flour and salt.
~ In a separate bowl, whisk together the eggs, sour cream and vanilla.
~ Add egg mixtures to the flour mixture.
~ Add the rhubarb to the bottom of pie shell.
~ Pour the egg/flour mixture over the rhubarb.
~ Meanwhile, in a small bowl, combine ALL the ingredients for the crumb topping.
~ Mix with a fork until crumbly.
~ Remove the pie from the oven and sprinkle the crumb topping over the top.
~ Return to the oven to bake for another 15 minutes or until the topping is lightly browned.
adapted by https://www.splendidtable.org/recipes/sour-cream-rhubarb-pie