Rhubarb Sour Cream Pie

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Rhubarb Sour Cream Pie: A Tart and Creamy Delight

Rhubarb Sour Cream Pie is a rich, tangy, and creamy dessert that perfectly balances the tartness of rhubarb with the smoothness of sour cream. This pie is a favorite in many households, especially in the spring when fresh rhubarb is in season. Whether you enjoy it warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this pie will delight your taste buds with every bite.

History of Rhubarb Sour Cream Pie

Rhubarb has been cultivated for centuries, originally used for medicinal purposes in China before making its way to Europe and North America. By the 18th century, rhubarb became a staple in pies, tarts, and jams. The addition of sour cream in pies likely originated from European baking traditions, particularly in German and Scandinavian cuisines, where dairy-based fillings are popular. The combination of rhubarb and sour cream creates a rich texture and unique depth of flavor that has made this pie a beloved classic.

Benefits of Rhubarb Sour Cream Pie

While this pie is an indulgent treat, its ingredients offer some health benefits:

  • Rhubarb: High in fiber, antioxidants, and vitamins like vitamin K and C, which support digestion and bone health.
  • Sour Cream: Provides probiotics, calcium, and protein, contributing to gut and bone health.
  • Eggs: Rich in protein and essential vitamins for overall well-being.

While the sugar content in pie should be enjoyed in moderation, the natural nutrients in rhubarb make this dessert a slightly more nutritious choice than many other sweets.

Ingredients

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water

For the filling:

  • 3 cups fresh rhubarb, chopped
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 eggs
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

For the crumb topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup cold unsalted butter, cubed
  • ½ teaspoon ground cinnamon

Instructions

Step 1: Prepare the Pie Crust

  1. In a large mixing bowl, combine flour and salt.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, until the dough comes together.
  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll out the dough on a lightly floured surface and place it into a 9-inch pie pan. Trim and crimp the edges as desired.

Step 2: Prepare the Filling

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the sugar, sour cream, eggs, flour, vanilla, cinnamon, and salt.
  3. Gently fold in the chopped rhubarb until evenly coated.
  4. Pour the filling into the prepared pie crust.

Step 3: Make the Crumb Topping

  1. In a small bowl, mix the flour, brown sugar, and cinnamon.
  2. Cut in the cold butter until the mixture forms coarse crumbs.
  3. Sprinkle evenly over the pie filling.

Step 4: Bake the Pie

  1. Place the pie in the oven and bake for 50–55 minutes, or until the filling is set and the top is golden brown.
  2. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  3. Let the pie cool completely before slicing.

Formation and Texture of the Pie

The structure of Rhubarb Sour Cream Pie is what makes it truly special. The crust is flaky and buttery, providing a sturdy base. The sour cream filling creates a custard-like texture that is both creamy and slightly tangy, balancing the natural tartness of rhubarb. The crumb topping adds a delightful crunch, enhancing the overall experience.

Nutritional Information (Per Slice, Approximate)

  • Calories: 320
  • Carbohydrates: 42g
  • Protein: 5g
  • Fat: 15g
  • Sugar: 25g
  • Fiber: 2g

While this pie is a sweet indulgence, the fiber from rhubarb and protein from eggs and sour cream provide some nutritional benefits.

Who Loves Rhubarb Sour Cream Pie?

This pie is adored by those who appreciate a balance of tart and sweet flavors. It’s particularly popular among:

  • Traditional pie lovers who enjoy old-fashioned recipes.
  • Rhubarb enthusiasts who love its tangy taste.
  • Dessert lovers looking for a unique twist on classic fruit pies.
  • Springtime bakers who use fresh seasonal produce.

Conclusion

Rhubarb Sour Cream Pie is a timeless dessert that beautifully marries tart rhubarb with a creamy, custard-like filling. Whether you make it for a family gathering, a spring picnic, or simply to treat yourself, this pie is sure to become a cherished favorite. Try it warm with ice cream or chilled for a refreshing twist—either way, it’s pure comfort in every bite.

Would you like a variation on this recipe, such as a gluten-free crust or a sugar-free option?

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