Sweet Sour Rhubarb Pie Food

SOUR CREAM RHUBARB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
• Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
• Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

RHUBARB SOUR CREAM PIE

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
• In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
• Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

SWEET-SOUR RHUBARB PIE

Steps:

• Preheat oven to 375 degrees, with rack in bottom third. Stir together rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
• On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9 1/2-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.
• On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2 1/2- to 3-inch slits in crust to vent. Refrigerate 15 minutes.
• Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours.

SOUR CREAM RHUBARB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CHEF NEAL'S STRAWBERRY-RHUBARB SOUR CREAM PIES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
• Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
• Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
• Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
• Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.

SOUR CREAM RHUBARB PIE

Steps:

• Combine all ingredients and spoonful into unbaked pie shell.
• Cover with top crust and bake at 400 degrees for 20-30 minutes or until done.
• If frozen increase baking time.

RHUBARB SOUR CREAM PIE

Steps:

• Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon., Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.

SWEET 'N' SOUR RHUBARB SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until rhubarb is tender and sauce is thickened. Serve over chicken, turkey or pork.

SWEET CREAM RHUBARB PIE

Steps:

• Line a deep dish pie plate with 1 crust. Fill with rhubarb. Mix flour, sugar, salt, cream and egg together in large bowl. Pour over rhubarb. Top with second crust and crimp edges.
• Bake 15 mins at 425*F, reduce heat to 350*F and bake an additional 25 minutes.

DEEP DISH RHUBARB PIE

Steps:

• Preheat oven to 450°F.
• Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
• Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
• Prick crust with the tines of a fork to allow steam to escape.
• Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.

SOUR CREAM RHUBARB PIE

Steps:

• Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
• Mix topping ingredients and put on top of rhubarb.
• Bake at 450F for 15 minute.
• Then at 350F for 45 to 60 minute.
• Or until fruit is tender and filling is set.
• Cool.