Paper Paint and Pine: rhubarb pie

Tuesday, May 27, 2014

. . . 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

Sunday, July 1, 2012

. . . Rhubarb Cheesecake Pie . . .

I was taking a look at A Farmgirl's Dabbles and ran across this recipe and knew it was one I had to make! How can you go wrong with pie and cheesecake in one recipe? I don't think you can. This recipe is a real winner and I highly recommend giving it a try. It is a little bit of work since there are several layers to prepare and bake but well worth the time.

I love the combo of the shortbread crust and the cheesecake layer mixed with the sweet and tart taste of the rhubarb. This is a crowd pleaser for sure!

You will need:

for the crust:

1-1/4 c. all-purpose flour

1/4 c. sugar

pinch of salt

1/2 c. unsalted butter, at room temperature

for the rhubarb layer:

2 c. chopped rhubarb

1/3 c. sugar

1 T. all-purpose flour

for the cream cheese layer:

12 oz. cream cheese, at room temperature

1/2 c. sugar

2 large eggs

1 tsp. pure vanilla extract

for the sour cream layer:

1/2 c. sour cream

1 T. sugar

1/2 tsp. pure vanilla extract

• Blend butter, sugar, flour and salt together for the crust. I used my fingers but you can use a pastry blender

• The dough should be very well combined and crumbly in texture

• Press dough into a 9 inch pie plate--cover the bottom and sides

• Bake as directed in the recipe

• While crust is baking chop rhubarb

• Toss the rhubarb with sugar and flour until well coated

• Pour rhubarb/sugar mixture into baked crust and bake again according to recipe directions

• While rhubarb is baking mix up your cream cheese layer by combining cream cheese and sugar until fluffy

• Beat in eggs one at a time

• Add vanilla and combine

• Pour your cream cheese mixture over the baked rhubarb

• The pie plate will be pretty full and there will be extra juices in the pie plate from the baked rhubarb so spread carefully. Bake according to recipe directions

• While cream cheese layer is baking mix the sour cream, sugar and vanilla together until well blended

• As soon as the cream cheese layer finishes baking pour the sour cream over the top of the pie leaving a little space around the edges. Bake again according to recipe directions