If you’re looking for a delightful dessert, the Sweet Cream Rhubarb Pie is a wonderful option. With its tangy rhubarb filling and creamy texture, it’s sure to please any crowd. Plus, it’s a fantastic way to showcase fresh rhubarb, if you happen to have some on hand.
For those needing substitutions, consider using a gluten-free pie crust if you’re avoiding gluten. Fresh rhubarb is ideal, but frozen can work in a pinch; just be sure to thaw and drain it. When it comes to whipping cream, heavy cream can be a suitable alternative depending on your preference. If there are dairy allergies, a non-dairy cream might suffice too.
Pies & Tarts
Sweet Cream Rhubarb Pie Recipe
Ingredients
- 2 pie crusts
- 3 1/2 cups rhubarb, finely diced
- 1 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/2 cup whipping cream
- 1 egg
Instructions
- Line a deep dish pie plate with one pie crust.
- Fill the crust with 3 1/2 cups of finely diced rhubarb.
- In a large bowl, mix together 1/3 cup flour, 1 cup sugar, 1/4 teaspoon salt, 1/2 cup whipping cream, and 1 egg until well combined.
- Pour the mixture over the rhubarb, ensuring it’s evenly distributed.
- Place the second crust on top and crimp the edges to seal it well.
- Bake at 425 degrees Fahrenheit for 15 minutes.
- Lower the oven temperature to 350 degrees Fahrenheit and continue baking for an additional 25 minutes, or until the pie is bubbly and golden.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
If you’re craving something rich and delightful, you should try the Sweet Potato Pecan Pie. With its warm spices and nutty topping, it’s a comforting dessert that brings a whole new level of sweetness to your table. Try the Sweet Potato Pecan Pie 1975 recipe.