Rhubarb Sour Cream Pie
Desserts

Rhubarb Sour Cream Pie

I wrote this post out first thing in the morning. I had the coffee, and the pictures, and the inspiration. I was going to write it in all my sarcastic glory. I even used the word ergo. Which happens to be one of my favourite words.

Because ergo.

But then the computer mysteriously shut down and alas the post was lost. So I stomped away, had a shower and got ready for an appointment at the bank. And then hung the SUV up on a snowbank and never made it. 40 minutes later the Rogue was dug out and I was feeling, oddly enough, better. Taking one’s anger out on snow is shockingly therapeutic.

So I pulled on some snow shoes and went for a walk in the woods. By the time I returned to the house I felt truly Canadian. So here I am with fresh coffee, and this recipe…again. Because we all need simple things in our lives.

I haven’t posted a recipe in a looong time as I have been slipping on my picture taking enthusiasm. It’s dark when I go to work in the morning, dark when I get home from work, and there’s just so much one can go with artificial lighting. Especially since the only lights in this house are florescent. Feel my pain.

I’ve taken a step towards simplicity lately, and I’ve been filling my cup with fellowship in between. There’s just something about returning home from a church member’s meeting that was shockingly similar to a town meeting from the series Gilmore Girls, that will set your week off right. It even had a “Taylor”. I may never look at my church the same way again. All I needed was a coffee and a man named Luke sitting next to me. Aah who am I kidding, I could use a “Luke” anytime of the day. Am I right ladies? What uuuup!

…….

Where were we? I got completely distracted. Which is never a good thing for me. I’m like a goldfish.

Hey look a castle! (Just a little goldfish humor for ya).

Oh ya, pie. And filling one’s cup. Simple easy nourishing food will do that. And pie to me is one of those foods.

Albeit it is hardly nourishing.

I grew up eating pie every Sunday, so for me it is the ultimate comfort food. It reminds me of childhood. Probably in the same way that the smell of fresh bread still reminds me of my mother. She baked fresh bread for a good portion of my childhood and I still can’t bake a loaf without thinking of her.

So here’s to members meetings that just make your week right, good pie, pretty pictures, and men named Luke.

Rhubarb Sour Cream Pie

You Will Need:

1 pie crust (my recipe is this waay)

4 cups of sliced rhubarb (fresh is fabulous but frozen is just as good. Which is really all that’s around these parts right now.)

1 1/2 cups of sugar (I always use organic cane sugar. Use what you have. There’s no judgement here)

1 egg

1 cup of sour cream

1/3 cup of all purpose flour

1/2 cup of all purpose flour

1/2 cup of brown sugar

1/4 cup of melted butter

Directions:

Preheat oven to 425°F.

Press the pie crust into a pie plate, then spread the chopped rhubarb along the bottom.

In a medium bowl add the sugar, egg, sour cream and 1/3 cup flour. Whisk until smooth then pour over the rhubarb.

In a small bowl add the flour and brown sugar then pour the melted butter over it and work it in until it is crumbly. You can use a fork for this or be a heathen like me and just use your hands. It gets it done faster.

Sprinkle this mixture evenly over the top of the pie.

Bake for 15 minutes then reduce the heat to 350°F and continue to bake for 40 more minutes. The center may still be a touch jiggly. Cool completely before serving. I personally couldn’t wait that long and just dove right in. Still delicious but if you let it cool it does set up completely.

This recipe is an early taste of Spring. When the rhubarb is popping up everywhere and I’m slicing and bagging until my hands are dyed red. Right now it’s the middle of February, it’s cold, and the snow is passed my waist. True story.

So enjoy the pie recipe, find joy in the simple things, eat good food, and find yourself a man like Luke. I promise it will refill your cup.

And amen.

Rhubarb Sour Cream Pie

Ingredients

  • 1 pie crust
  • 4 cups of sliced rhubarb - fresh or frozen
  • 1 1/2 cups of sugar
  • 1 egg
  • 1 cup of sour cream
  • 1/3 cup of all purpose flour
  • 1/2 cup of all purpose flour
  • 1/2 cup of brown sugar
  • 1/4 cup of melted butter

Instructions

  1. Preheat oven to 425°F.
  2. Press the pie crust into a pie plate, then spread the chopped rhubarb along the bottom.
  3. In a medium bowl add the sugar, egg, sour cream and 1/3 cup flour. Whisk until smooth then pour over the rhubarb.
  4. In a small bowl add the flour and brown sugar then pour the melted butter over it and work it in until it is crumbly.
  5. Sprinkle this mixture evenly over the top of the pie.
  6. Bake for 15 minutes then reduce the heat to 350°F and continue to bake for 40 more minutes. The center may still be a touch jiggly. Cool completely before serving.
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