One of the things that I love about May's bounty is the asparagus and the rhubarb. I especially love the white asparagus, but that will be highlighted in another blog.
Something sweet and tart and good with a cup of coffee was the way my tummy was feeling.
This Rhubarb Sour Cream Pie, is a recipe from The Canadian Living Magazine, I forget which issue but can be easily accessed from their web site or right here.
The recipe also calls for a topping which I chose to omit and instead substituted with a dollop of whipped cream.
Ingredients:
1-1/2 c. flour
1/4 tsp. salt
1/4 c. cold butter cubed
1/4 c. cold shortening cubed
1 tsp lemon juice or vinegar
1/3 c. ice water
FILLING:
4 c. chopped Rhubarb
1 egg
1-1/2 c. sugar
1 c. sour cream
1/3 c. flour
TOPPING:
1/2 c. flour
1/2 c. packed brown sugar
1/4 c. melted butter
Preparation:
In a food processor combine flour, salt, butter, shortening. Pulse until crumbs are formed. In liquid measure beat egg yolk and lemon juice, mix in enough iced water to make a 1/3 cup. Add to crumb mixture and pulse until ball forms. Form dough into a disc and wrap in plastic wrap and chill for 30 Min's.
On a lightly floured surface roll out dough and fit into a 9" pie plate, trim edges and flute.
Filling:
Arrange rhubarb evenly in pie shell. In a bowl whisk egg, sugar, sour cream and flour until smooth. Pour over fruit evenly.
Topping:
In a small bowl mix flour with sugar, drizzle with butter and mix until crumbly. Spread over filling.
On bottom third of a 450F bake for 15 Min's. Reduce heat to 350F. and bake until edges puff, filling is slightly jiggly and topping is golden about 40 Min's. Let cool before serving.
Welcome back! On ocassion, I have to remind myself, that I own my blog, my blog does not own me too.
ReplyDeleteRita, your pie looks wonderful. You are right, a good cup of coffee would be perfect.