(or just use a store bought shell) in a bowl, whisk egg with sour cream. In a small bowl mix together the flour and brown sugar.

Rhubarb Sour Cream Pie Recipe Allrecipes

In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth.

Rhubarb sour cream pie recipe. Pour the sour cream mixture over the rhubarb. Blend together egg, sugar, tapioca, sour cream, salt, and vanilla. Bake until set in the center, 45 to 55 minutes.

1/4 cup of melted butter. Preheat the oven to 450 degrees f. For filling, in a large bowl, stir together eggs and sour cream.

Cut in the butter until crumbly. Place chopped rhubarb in pie shell. 1/2 cup of all purpose flour.

In bowl, combine rolled oats,sugar and flour; Bake in a 450 degree f oven for 15 minutes. Bake in 400’f oven for 15 minutes.

Press the pie crust into a pie plate, then spread the chopped rhubarb along the bottom. In a small bowl, whisk the eggs with milk. In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries;

On a lightly floured surface, roll out pastry& fit into a 10 pie plate. Step 3 pour filling into the prepared crust. Stir in rhubarb slices and spoon into pastry shell.

Sprinkle over the rhubarb filling. Bake in a 400 degree f oven for 15 minutes. Reduce the heat to 375 degrees f and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.

Stir in sour cream and pour evenly over rhubarb. Sprinkle on top of the fruit mixture in the pie shell. Cut in the cold butter until crumbly.

Combine crumb ingredients and sprinkle over filling. Cover the edge of pie with foil. 1/2 cup of brown sugar.

Reduce heat to375’f and bake for 40 to 50 minutes longer or until topping is golden brownand filling is puffed and set. Arrange rhubarb in unbaked pie shell. In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.

Stir in the orange rind. Stir in granulated sugar, the 2 tablespoons flour, the vanilla, and salt. Bake at 450 degrees f.

Makes 6 to 8 servings. Transfer the rhubarb mixture into the prepared pie crust. 1/3 cup of all purpose flour.

Spoon into prepared pie shell. Combine sugar, cornstarch, cinnamon& nutmeg; In a medium bowl add the sugar, egg, sour cream and 1/3 cup flour.

Spread rhubarb in an even layer in the bottom of the crust. In a bowl, combine the rolled oats, sugar and flour; Cut in butter until crumbly.

Mix together granulated sugar and 1/3 cup flour. 1 cup of sour cream. Add the egg mixture to the rhubarb mixture, stirring until blended.