Can I use fat-free Greek yogurt instead of sour cream in rhubarb sour cream pie?

Yes, fat-free Greek yogurt can be substituted for sour cream in rhubarb sour cream pie. It provides a similar tangy flavor and creamy texture while reducing fat content. When using Greek yogurt, choose a plain, unsweetened variety to maintain the pie’s intended taste. Keep in mind that the texture might be slightly less rich, but overall, it works well as a healthier alternative.

How do I prevent the bottom crust from becoming soggy when reheating a frozen rhubarb sour cream pie?

To avoid a soggy bottom crust when warming a previously baked frozen rhubarb sour cream pie, reheat it in a preheated oven at 200°F (93°C) for about 15-20 minutes. Placing the pie directly on the oven rack allows air to circulate underneath, helping the crust stay crisp. Avoid microwaving, as this can cause moisture buildup and sogginess.

What oven temperature and baking time should I use for sour cream rhubarb pie?

Preheat your oven to 400°F (204°C) for baking sour cream rhubarb pie. Bake the pie for approximately 15 minutes at this temperature, then reduce the heat to 350°F (177°C) and continue baking for another 35-40 minutes until the filling is set and the crust turns golden brown. This two-step baking ensures a flaky crust and evenly cooked filling.

How long should I chill the pastry dough before making a rhubarb sour cream pie?

The pastry dough should be chilled in the refrigerator for at least 2 hours or overnight if possible. Chilling helps firm up the butter in the dough, making it easier to handle and resulting in a flakier, more tender crust once baked.

Can I freeze sour cream rhubarb pie, and how do I reheat it for best results?

Yes, sour cream rhubarb pie freezes well. Wrap the fully baked pie tightly in plastic wrap and aluminum foil before freezing to prevent freezer burn. To reheat, thaw the pie overnight in the refrigerator, then warm it in a preheated oven at 200°F (93°C) for 15-20 minutes until heated through. This method restores freshness and maintains crust texture.

Rhubarb Sour Cream Pie Recipe with Rich Tangy Flavor

Name: rhubarb sour cream pie
Prep time: 1 h 10 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: – 1 (9-inch) unbaked pie crust (butter crust preferred for a light, flaky texture); – 4 cups fresh rhubarb, chopped into 1/2 inch pieces; – 1 large egg; – 1 ½ cups white sugar; – 1 cup sour cream (full-fat preferred for richness; low-fat or fat-free Greek yogurt can be substituted); – ⅓ cup all-purpose flour (for filling); – ½ cup all-purpose flour (for crumb topping); – ½ cup brown sugar (for crumb topping); – ¼ cup butter, melted or softened (for crumb topping); – Optional: 1 teaspoon pure vanilla extract or a small amount of lemon juice for added brightness; – Optional for crumb topping: 1 teaspoon cinnamon or oats for variation

Description

🍰 Indulge in a classic rhubarb sour cream pie that offers a perfect balance of tangy and sweet flavors with a buttery crumb topping.
🌿 This pie features fresh rhubarb combined with rich sour cream for a creamy texture, making it a delightful dessert worth trying.

Ingredients

– 1 (9-inch) unbaked pie crust (butter crust preferred for a light, flaky texture)

– 4 cups fresh rhubarb, chopped into 1/2 inch pieces

– 1 large egg

– 1 ½ cups white sugar

– 1 cup sour cream (full-fat preferred for richness; low-fat or fat-free Greek yogurt can be substituted)

– ⅓ cup all-purpose flour (for filling)

– ½ cup all-purpose flour (for crumb topping)

– ½ cup brown sugar (for crumb topping)

– ¼ cup butter, melted or softened (for crumb topping)

– Optional: 1 teaspoon pure vanilla extract or a small amount of lemon juice for added brightness

– Optional for crumb topping: 1 teaspoon cinnamon or oats for variation

Instructions

Preheat oven: Set your oven to 450°F (220°C) to reach the ideal baking temperature.

Prepare pie crust: Arrange a 9-inch unbaked pie crust (preferably butter crust for flakiness) evenly into a deep-dish pie pan.

Mix rhubarb filling: In a large bowl, combine 4 cups of chopped fresh rhubarb with 1 ½ cups white sugar and ⅓ cup all-purpose flour. Stir gently ensuring the rhubarb pieces are well coated.

Combine sour cream mixture: In a separate bowl, whisk together 1 large egg, 1 cup sour cream (full-fat preferred or low-fat Greek yogurt substitute), and optional 1 teaspoon vanilla extract or lemon juice.

Mix filling together: Fold the sour cream mixture into the rhubarb mixture, stirring gently to combine without adjusting the tartness or texture too much.

Fill the crust: Pour the rhubarb and sour cream filling evenly into the prepared pie crust.

Prepare crumb topping: In a small bowl, mix ½ cup all-purpose flour, ½ cup brown sugar, and ¼ cup melted or softened butter until crumbly. Optionally add 1 teaspoon cinnamon or oats for variation.

Add topping and bake: Sprinkle the crumb topping evenly over the pie. Place pie in oven and bake for 15 minutes at 450°F (220°C).

Adjust baking temperature: Without opening the oven, reduce temperature to 350°F (175°C) and bake an additional 40-45 minutes until the edges puff and topping is golden. The filling center may jiggle slightly, which is normal.

Cool thoroughly: Remove pie from oven and allow it to cool completely for at least 2 hours before slicing to let the filling set properly.

Serve: Enjoy chilled or at room temperature, optionally with whipped cream or vegan topping.

Notes

🌱 Use fresh rhubarb to prevent a watery filling and keep the texture firm.
🥄 Avoid opening the oven during temperature changes to maintain even baking.
🍂 Add oats or cinnamon to the crumb topping for a flavorful crunch variation.

Prep Time: 15 minutes
Baking time: 55 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 493
Sugar: 52 g
Sodium: 188 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 75 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 51 mg

Keywords: Rhubarb, Sour Cream, Pie, Crumb Topping