Sour Cream Pie with Rhubarb
10 servings
60 minutes
Sour cream pie with rhubarb is a refined dessert of European cuisine, captivating with its combination of tenderness and light tartness. Sour cream gives the dough an airy texture, while rhubarb adds a refreshing fruity note, creating a harmonious balance of flavors. Its brown sugar topping adds sweetness and a slight crispy crust, making each piece delightfully rich. This pie is the perfect choice for cozy family tea times or festive dinners. Traditionally made in spring when rhubarb reaches its peak juiciness, it is delicious, aromatic, and easy to prepare, becoming a favorite treat for all lovers of homemade desserts.
1
Preheat the oven to 180 degrees. Grease a 22x33 cm rectangular pan with butter.
- Butter: 60 g
2
In a large bowl, mix 1 1/4 cups of sugar, baking soda, salt, and 2 cups of flour. Stir in lightly beaten eggs and sour cream. Mix well and add finely chopped rhubarb.
- Caster sugar: 2.3 glasss
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Wheat flour: 2.3 glasss
- Chicken egg: 2 pieces
- Sour cream: 1 jar
- Rhubarb stalks: 3 pieces
3
Place the dough in the mold and smooth it out.
4
In a small bowl, mix the remaining cup of sugar and softened butter. Add 1/4 cup of flour and mix until crumbly. Sprinkle the mixture over the pie, lightly dusting with cinnamon on top.
- Caster sugar: 2.3 glasss
- Butter: 60 g
- Wheat flour: 2.3 glasss
- Ground cinnamon: to taste
5
Bake until done for about 45 minutes.
