Étape 2 : Préparation de la garniture
In a large bowl, toss the chopped rhubarb with granulated sugar and flour until evenly coated. Spread the mixture evenly over the bottom of the pie crust.
In a separate bowl, whisk together sour cream, beaten egg, vanilla extract, and a pinch of salt. Pour this mixture over the rhubarb layer, spreading gently to cover.
Step 3: Add Crumb Topping (Optional)
If using a crumb topping, mix flour and brown sugar in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the pie filling.
Step 4: Bake
Place the pie on a baking sheet (to catch any drips) and bake for 45–55 minutes , until the filling is bubbly and the top is golden brown.
If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
Step 5: Cool & Serve
Let the pie cool completely on a wire rack before slicing (at least 2 hours). This allows the filling to set.
Serve chilled or at room temperature, topped with whipped cream if desired.
Why This Recipe Works
Rhubarb Tang : The natural tartness of rhubarb cuts through the sweetness of the custard for a balanced flavor.
Sour Cream Magic : Adds richness and a subtle tang that complements the rhubarb perfectly.
Crumb Topping Option : Provides a buttery crunch that contrasts beautifully with the creamy filling.
Variations to Try
Strawberry-Rhubarb Combo : Add 1 cup of sliced strawberries to the rhubarb for a classic pairing.
Gluten-Free Option : Use gluten-free flour for the filling and crust.
Vegan Version : Substitute plant-based sour cream and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Extra Sweetness : Drizzle with a simple glaze made from powdered sugar and milk after baking.
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