. . . 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

. . . Homemade Rhubarb Crisp Recipe . . .

Growing up we couldn't wait for my Grandma and Grandpa's garden to have rhubarb ready for my mom to make us yummy desserts.  Now that I'm a mom I too can't wait to make things with Grandma's yummy rhubarb fresh from her garden.

I make a really good Sour Cream Rhubarb Pie (I need to share this recipe sometime soon) and Stewed Rhubarb and Rhubarb Cheesecake but this new recipe for Rhubarb Crisp came from my other Grandma and it's amazing!  My son loves when Grandma sends batches of Rhubarb from her garden because he knows it means something sweet for us to eat.  

This recipe was so easy and even if you don't have fresh rhubarb from your garden it's worth going to the store for some so you can make this.  It would also be really good with some sliced strawberries added in.  I think next time I may give that a try.

 This recipe was first made by my Grandma but she found it from one of my favorite cookbooks called The American Country Inn and Bed and Breakfast Cookbook.  If you don't have this book it is well worth getting.  I have never made a bad recipe from it and it has just about everything you could want in it.

  You will need:

4 to 5 Cups Chopped Rhubarb

1 Cup All Purpose Flour

3/4 Cup Uncooked Oatmeal

1 Cup Packed Brown Sugar

1/2 Cup Melted Butter or Margarine

1 Tablespoon Cinnamon

1 Cup Sugar

1 Tablespoon Cornstartch

1 Cup Cold Water

1 Teaspoon Vanilla Extract

 To Make the Rhubarb Crisp:

Combine the flour, oatmeal, brown sugar, butter and cinnamon in a mixing bowl until crumbly.  Press 1/2 the crumb mixture into a 9x13 inch baking dish.  Cover with the chopped Rhubarb.

 In a small saucepan combine sugar and cornstarch.  Stir in water and vanilla and turn on low heat and stir frequently until mixture has thickened.  Pour mixture over the Rhubarb.  Top with remaining crumb mixture.  Bake in a 350 degree over for 1 hour.  Serve warm or cold with vanilla ice cream or cool whip.  Serves 10 to 12.

We enjoyed every last bite of our Rhubarb Crisp and hope you will too!