Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rhubarb Sour Cream Custard Streusel Pie




Source of Recipe


Internet


List of Ingredients




Pastry for a single crust 10-inch pie
For filling:
4 cups rhubarb, stalks cut once lengthwise and sliced crossways 1/4 inch thick (may substitute one third strawberries)
1 1/4 cups sugar
3 tablespoons flour
1 egg
1 cup sour cream
For streusel:
1/3 cup flour
1/3 cup packed brown sugar
3 tablespoons cup soft butter

Preheat oven to 425 degrees. Place crust in pie pan. Prebake for 5 minutes. Gently press down puffed dough and let cool.

Combine sugar and flour. In another bowl, toss rhubarb with 2 tablespoons of this mixture. Stir beaten egg and sour cream into the remaining flour/sugar mixture.

Place rhubarb into pie shell. Pour sour cream mixture over rhubarb. Mix flour and brown sugar in a small bowl. Rub butter into mixture with fingertips until crumbly. Spoon streusel over custard.

Bake for 15 minutes. Reduce heat to 350 degrees and bake for 30 more minutes. Cover edges with foil if crust browns too fast. Custard puffs but will subside as the pie cools. Serves 6.



Recipe