Zutaten für Sour Cream Rhubarb Pie
- 6 cups chopped rhubarb
- 1/2 cup all-purpose flour (for topping)
- White Sugar
- 1/2 cup sour cream
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter
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Zubereitung von Sour Cream Rhubarb Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, gently combine 6 cups chopped rhubarb, 1 cup granulated sugar, 1/2 cup sour cream, 2 large eggs, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
- Pour the rhubarb filling into a 9-inch unbaked pie crust.
- For the topping: In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter, 1/2 cup packed brown sugar, and 1/2 cup all-purpose flour until crumbly.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue baking for 45-60 minutes, or until the crust is golden brown and the filling is bubbly and thickened. The filling should be set around the edges.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
1280g
Fat
280g
Carbs
138g
