Jan, we can't find rhubarb around here the stores just aren't carrying it
for the last couple of years now. Will can rhubarb work in this recipe as
would as the fresh, or would you have to reduce the cooking time, since the
fresh rhubarb is more firmer to have to get tender?
Katie
I can't do it never yet accomplished anything.
I will try has accomplished wonders
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Thursday, March 18, 2010 6:46 AM
Subject: [CnD] Rhubarb Sour Cream Pie
Rhubarb Sour Cream Pie
Ingredients
1 (9") unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1-1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup each all-purpose flour, brown sugar
1/4 cup butter or margarine, melted
Directions
Heat oven to 450º F (220º C)
Press pie crust into a 9" pie pan. Spread rhubarb in an even layer in bottom
of crust.
In a medium bowl, whisk egg, white sugar, sour cream and 1/3 cup of flour
until smooth. Pour over rhubarb.
In a small bowl, mix 1/2 cup of flour and brown sugar. Stir in melted butter
until mixture is crumbly. Sprinkle over top of pie.
Bake for 15 minutes, then reduce the heat to 350º F (175º C). Continue to
bake 40 minutes, or until edges have puffed, and topping is golden. The
center may still be slightly jiggly. Cool completely before slicing and
serving.
Makes 6-8 servings.
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