Prepare to embark on a culinary journey that will transform your dessert game forever! This Sour Cream Rhubarb Crumb Pie is not just another pie - it's a tantalizing symphony of sweet, tangy, and buttery flavors that will make your taste buds dance with delight. Imagine a perfectly golden, crispy crumb topping hiding a luscious rhubarb filling that's both creamy and vibrant, promising to be the star of any gathering or a luxurious treat just for yourself.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup sour cream
- 2 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the middle of the oven.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, crimping the edges decoratively.
- In a large mixing bowl, combine chopped rhubarb, white sugar, sour cream, flour, and vanilla extract. Gently mix until the rhubarb is evenly coated.
- Pour the rhubarb mixture into the prepared pie crust, spreading it evenly across the bottom.
- For the crumb topping, mix brown sugar, oats, and melted butter in a separate bowl until it forms a crumbly texture.
- Sprinkle the crumb topping evenly over the rhubarb filling, ensuring complete coverage.
- Place the pie on a baking sheet to catch any potential drips and bake for 45-50 minutes, or until the crumb topping is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes before serving.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Tips
- Choose fresh, firm rhubarb stalks for the best flavor and texture. Avoid soft or discolored stalks.
- For an extra-flaky crust, chill your pie crust before rolling and fitting it into the dish.
- If your rhubarb is very tart, you might want to increase the sugar slightly to balance the flavor.
- Use a baking sheet underneath the pie to catch any potential overflow and prevent oven mess.
- Let the pie cool completely for cleaner, more defined slices, though serving it warm with ice cream is equally delicious.
- Store any leftovers in the refrigerator and consume within 2-3 days for optimal freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
