In honour of Pi Day, I thought I would share my favourite pie recipe: Rhubarb Sour Cream Pie. Amazingly lovely, and so Nova Scotian.
Rhubarb Sour Cream Pie
3 cups rhubarb, in 1″ lengths
1 cup white sugar
1/4 cup all-purpose flour
3/4 cup sour cream
1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
Place rhubarb in pie crust.
Mix sugar and flour in small bowl, then blend in sour cream. Pour over the rhubarb.
Topping: Mix brown sugar and flour. Add softened butter and mix (get your fingers into it) until crumbly. Sprinkle over pie.
Bake at 425F for approximately 50 minutes.
- This recipe for standard pie plate – if using deep dish, increase to 4 cups rhubarb, and adjust other ingredients incrementally.
- This pie frequently bubbles over. Place a baking tray under your pie pan to contain the mess.
- Using frozen rhubarb? This tends to make a very wet pie. Sprinkle some Minute Tapioca in the pie shell to soak up the extra water.