Rhubarb Sour Cream Pie

This was a grandmother’s recipe that has become a family favorite.

For Crust:

3c                Flour

1/2c            Butter (cold)

2tsp            Sugar

1/8tsp         Salt

2c               Cold water

Directions:

– In large mixing bowl

– Add dry ingredients.

– Using cheese grater, grate the butter into the dry ingredients.

– Gently mix the butter til just combined.

– Place dough on counter, and knead

 – Cut the dough in half and set one one half aside.

– Next take one half and roll out to 1/4 inch thick.

– Place in pie pan, a little bit over lapping.

Pie Filling:

1&1/2c         sugar

3                   eggs

3/4c              sour cream

2Tbsp           flour

2c                 rhubarb (4stalks, 1/4in pieces ).

1tsp              vanilla

Directions:

– In large mixing bowl

– Add all dry ingredients, mix.

– Add eggs, mix well.

– Add vanilla and mix well.

– Add rhubarb

stir the mixture well

_  Gently put the rhubarb mixture onto the crust.

For Topping:

3/4c        sugar

3Tbsp     flour

3Tbsp     Butter (melted)

Directions:

-Mix ingredients together.

Once the ingredients are mixed well.

I find it easier to use my fingers to spread this mixture over the pie evenly as the topping will be crisp.

Place in a 350degree oven for 25-30 minutes.

* whipping cream if you would like it, but I enjoy it with out.

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13 thoughts on “Rhubarb Sour Cream Pie

      1. We live here in Northwestern Wisconsin and so had some of that flooding. Still closed off to Ashland Wisconsin yet. My daughter is supposed to be coming back from Superior today. We finished planting the garden last week, our back yard looked like a swimming pool Sunday night. I see a new post coming from this now.

        Liked by 1 person

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