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.
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.
- 1/2 teaspoon ground cinnamon
- 1 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/3 cup all-purpose flour
- 3 tablespoons cornstarch
- filling:
- 1 large egg lightly beaten
- pastry for single-crust pie (9 inches)
- 1 cup (8 ounces) sour cream
- 3 cups chopped fresh or frozen rhubarb
- 1/3 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1/3 cup cold butter cubed
- 1/2 teaspoon grated orange or lemon peel
- Carbohydrate 25.2838056225046 g
- Cholesterol 46.790833350539 mg
- Fat 9.42695217803001 g
- Fiber 2.46616252602985 g
- Protein 4.53326516098245 g
- Saturated Fat 5.26396913232621 g
- Serving Size 1 1 servings. (120g)
- Sodium 7071.06568039326 mg
- Sugar 22.8176430964748 g
- Trans Fat 0.82313081778332 g
- Calories 199 calories
Step-by-step
- Preheat oven to 400 degrees.
- 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 degrees; bake until topping is golden brown, 35-40 minutes.
- Cool on a wire rack. Refrigerate leftovers.
My Sour Cream Rhubarb Pie Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But every now and then, the need for a comforting, home-baked treat hits me like a ton of bricks. That’s when my trusty Sour Cream Rhubarb Pie recipe comes to the rescue. It's a simple recipe, perfect for a weeknight baking project, and the result? Pure deliciousness that's guaranteed to make everyone happy.
The initial inspiration for this pie came from my grandmother's recipe box – a treasure trove of handwritten recipes passed down through generations. Grandma's pie was always a highlight of family gatherings, a symbol of warmth, love, and togetherness. While I’ve adapted her original recipe slightly to suit my tastes and modern convenience, the core elements remain: the tartness of the rhubarb, beautifully balanced by the creamy richness of the sour cream, and the comforting crunch of the oat topping. The subtle hint of orange zest adds a delightful complexity that elevates this pie from ordinary to extraordinary.
The best part about this recipe, aside from the incredible taste, is its simplicity. There's no need for complicated techniques or hard-to-find ingredients. Everything you need is likely already in your pantry. The process is straightforward, allowing you to focus on the pleasure of baking and the anticipation of sharing the finished product with loved ones. The aroma of cinnamon, nutmeg, and warm rhubarb filling that wafts through the kitchen during the baking process is intoxicating, setting the mood for a relaxing evening.
One of my favorite aspects of baking this pie is the sense of accomplishment it brings. It’s a tangible reminder that even amidst a hectic schedule, I can create something beautiful and delicious from scratch. The act of measuring ingredients, mixing the batter, and watching the pie transform in the oven is a form of meditation for me – a chance to unplug from the daily grind and focus on the present moment. It is this calming effect that resonates with me the most.
The satisfaction of presenting a warm, golden-brown pie to my family is unparalleled. The happy smiles and exclamations of delight are the ultimate reward. More than just a dessert, this pie represents connection and shared moments, bringing joy and warmth to our family gatherings. Each slice is a little piece of homemade happiness.
I often experiment with variations of the recipe, adding different spices or fruits to suit the season. Sometimes, I substitute lemon zest for orange, depending on what's fresh and available. The beauty of this recipe is its adaptability. It allows for creativity and customization, making it a versatile addition to any baker’s repertoire. Regardless of the variations, the core elements remain – the comforting flavors, the effortless preparation, and the undeniable joy it brings.
So, the next time you’re looking for a comforting and delicious dessert that is easy to make, look no further. This Sour Cream Rhubarb Pie is your perfect baking companion – a testament to the simplicity and satisfaction of creating something beautiful from scratch, a touch of home-baked happiness in a busy world.
