. . . Sour Cream Rhubarb Pie . . .

This recipe is something my mom used to make every summer when my grandma's garden would have rhubarb.  Eventually when I started baking I asked for the recipe and have been making it ever since.  It is one of the best Rhubarb Pie recipes you will ever try.  It is the perfect combination of tart and sweet and the crunchiness of the crumb topping completes it.  I highly recommend you making this pie!  If you've never tried Rhubarb this is a great recipe to start with because it's super easy and because it's just so good.  

My husband says he doesn't like Rhubarb however every time I make this pie he gobbles it right up.  My son is the exact same way and really loves this pie.

Sour Cream Rhubarb Pie

Pie:

1 Prepared Pie Crust

2 1/2 Cups Chopped Rhubarb

 1 Cup Sour Cream

3 Eggs

2 Tablespoons All-purpose Flour

1 Cap Vanilla

Dash of Salt

1 1/2 Cups Sugar

 

Crumb Topping:

3/4 Cup All-purpose Flour

1/2 Cup Brown Sugar

1/3 Cup Butter, Cold

 

Combine all ingredients for the pie except the rhubarb and mix until well blended.  Add in chopped rhubarb and stir to mix it all in.  Pour in unbaked pie shell and spread rhubarb around to make sure it's evenly distributed.  

Combine the butter and brown sugar for the crumb topping.  Cut in chunks of cold butter until you end up with crumbs.  Pour crumb topping over the entire pie spreading out as needed.  Bake pie in a 375 degree oven for 45 to 50 minutes.  Check periodically to make sure your crust isn't burning.  Cool and serve with vanilla ice cream.  This pie should be refrigerated.

So Good and really easy! 

My grandmother said this round of pies was the best she has ever had.  I am not sure why they turned out so good but they were just the perfect consistency this time around.  To make the pie a pretty light pink color add a drop or two of red or pink food coloring to the mixture.  This is completely optional but it makes it very pretty when serving.

Serve and Enjoy