Ingredients
Scale
1 unbaked 9-inch pie crust
3 cups fresh rhubarb (cut into ½-inch pieces)
1 cup granulated sugar
1 cup sour cream
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and refrigerate.
- In a large bowl, whisk sugar, sour cream, eggs, flour, vanilla extract, and salt until smooth.
- Fold rhubarb into the custard mixture, coating evenly.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Bake for 40-50 minutes until the edges are set and the center slightly jiggles.
- Cool the pie at room temperature for at least 2 hours to set completely before slicing.
Notes
- Ensure rhubarb is completely dry if using frozen.
- For a crispier crust, blind bake for 10 minutes before adding the filling.
- Garnish with whipped cream or a dusting of powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Rhubarb Sour Cream Pie, tangy pie recipe, creamy custard pie, rhubarb dessert, easy baking recipe.