Michael's Home Cooking | Rhubarb Pie with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 5 years ago | Updated 1 day ago
How to make a delicious old fashion Rhubarb Pie. You must make this! See description for full recipe.
Ingredients:
1 pie crust
3 cups chopped rhubarb in 1/2 inch size
1 and 1/4 cups sugar
3 Tablespoons all purpose flour
1/2 teaspoon coarse salt
1 cup sour cream
1 teaspoon vanilla extract
2 eggs
Topping:
1/2 stick room temp butter (2 ounces)
1/3 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
Prepare your pie crust into your pie plate and refrigerate while making the pie.
It helps to have your pie ingredients at room temperature.
Cut your rhubarb into 1/2 inch size slices, smaller is also fine.
Mix your sugar, flour and salt in a bowl.
Mix your sour cream, vanilla and eggs in a decent sized bowl.
Combine your sugar mixture into the sour cream mixture.
Add your cut rhubarb into your pie crust.
Add your liquid mixture to your pie.
Have your oven preheated to 400F
Bake your pie for 10 minutes..
Then without opening the oven door, reduce heat to 350 and bake for 30 minutes.
While pie is baking mix up your topping ingredients.
Pull pie from oven after the 40 minutes and place your topping onto the pie.
Bake at 350F for 10 to 20 minutes till browned and you smell the wonderful aroma.
Allow pie to cool.
You can eat pie warm or room temperature.
Keeps fine for two days, then refrigerate.
If you have a little less than 3 cups rhubarb or a bit more rhubarb, don't worry. Everything will turn out fine.
Thank you for watching!
#rhubarbpie #michaelshomecooking #pie
How to make a delicious old fashion Rhubarb Pie. You must make this! See description for full recipe.
Ingredients:
1 pie crust
3 cups chopped rhubarb in 1/2 inch size
1 and 1/4 cups sugar
3 Tablespoons all purpose flour
1/2 teaspoon coarse salt
1 cup sour cream
1 teaspoon vanilla extract
2 eggs
Topping:
1/2 stick room temp butter (2 ounces)
1/3 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
Prepare your pie crust into your pie plate and refrigerate while making the pie.
It helps to have your pie ingredients at room temperature.
Cut your rhubarb into 1/2 inch size slices, smaller is also fine.
Mix your sugar, flour and salt in a bowl.
Mix your sour cream, vanilla and eggs in a decent sized bowl.
Combine your sugar mixture into the sour cream mixture.
Add your cut rhubarb into your pie crust.
Add your liquid mixture to your pie.
Have your oven preheated to 400F
Bake your pie for 10 minutes..
Then without opening the oven door, reduce heat to 350 and bake for 30 minutes.
While pie is baking mix up your topping ingredients.
Pull pie from oven after the 40 minutes and place your topping onto the pie.
Bake at 350F for 10 to 20 minutes till browned and you smell the wonderful aroma.
Allow pie to cool.
You can eat pie warm or room temperature.
Keeps fine for two days, then refrigerate.
If you have a little less than 3 cups rhubarb or a bit more rhubarb, don't worry. Everything will turn out fine.
Thank you for watching!
#rhubarbpie #michaelshomecooking #pie
