Rhubarb Sour Cream Pie: Your New Favorite Dessert

### **Instructions:**

#### 1. **Prepare the Pie Crust:**
– Begin by making the pie crust. In a medium bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
– Gradually add the ice water, one tablespoon at a time, until the dough begins to come together. Be careful not to add too much water—just enough to bring the dough together without being too sticky.
– Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to chill. This will help the crust stay flaky when baked.

#### 2. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).

#### 3. **Roll Out the Dough:**
– Once the dough has chilled, place it on a floured surface and roll it out to fit a 9-inch pie pan. Gently transfer the dough into the pie pan and press it into the bottom and sides. Trim any excess dough around the edges and fold the edges under for a neat finish. You can crimp the edges with your fingers or a fork if desired.

#### 4. **Prepare the Rhubarb Filling:**
– In a large bowl, mix together the chopped rhubarb, sugar, flour, cinnamon (if using), and salt. The flour helps to thicken the filling as it bakes, while the sugar balances out the tartness of the rhubarb.
– In another bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.

#### 5. **Assemble the Pie:**
– Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly. Then, pour the sour cream mixture over the rhubarb, ensuring it covers the filling completely. The sour cream will create a creamy, custard-like layer that balances the tartness of the rhubarb.

#### 6. **Bake the Pie:**
– Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown. You may want to cover the edges of the crust with aluminum foil during the last 15 minutes of baking to prevent over-browning.
– The filling should be slightly puffed up and firm to the touch. If you insert a knife into the center of the pie, it should come out clean.

#### 7. **Cool and Serve:**
– Allow the pie to cool completely before slicing to ensure the filling sets properly. This pie is best served at room temperature, but it can also be enjoyed chilled.
– For extra flair, top with a dollop of whipped cream or a scoop of vanilla ice cream before serving.

### **Tips:**
– **Rhubarb Prep:** If you’re using fresh rhubarb, be sure to trim off the ends and remove any tough outer strings. Rhubarb is naturally tart, but the sugar and sour cream in this recipe balance that perfectly.
– **Make Ahead:** This pie can be made a day in advance. Store it in the refrigerator once it has cooled to room temperature. It will keep well for up to 3 days.
– **Customizing the Filling:** You can experiment with adding other fruits like strawberries or raspberries to the rhubarb filling for a mixed berry twist. Just be sure to adjust the sugar accordingly.
– **Crust Options:** If you’re short on time, you can use a store-bought pie crust, but homemade crust adds a special touch to this already fabulous pie.

### **Why You’ll Love This Recipe:**
– **Unique Flavor Combination:** The tart rhubarb, combined with the creamy sour cream filling, offers a delightful contrast of flavors that’s refreshing yet indulgent.
– **Easy to Make:** While this pie looks and tastes impressive, it’s surprisingly easy to prepare, even for beginners. The filling comes together in no time, and the crust is simple to make.
– **Versatile:** Perfect for any occasion, from family dinners to holiday celebrations, this pie is sure to be a hit with anyone who loves fruity desserts with a creamy twist.
– **Light Yet Satisfying:** The tangy sour cream balances out the richness of the pie, making it feel light and refreshing, yet satisfying enough to end any meal on a sweet note.

### **Conclusion:**
**Rhubarb Sour Cream Pie** is the perfect dessert for anyone looking for a fresh take on traditional fruit pies. The combination of tangy rhubarb, creamy sour cream, and a buttery crust creates a dessert that’s both comforting and refreshing. With its simple ingredients and easy-to-follow steps, this pie is a wonderful addition to your baking repertoire. Whether you’re a longtime fan of rhubarb or trying it for the first time, this pie will quickly become a favorite. Try it today, and enjoy a slice of springtime in every bite!