Baking blog

On Friday I had mentioned on Facebook that Howard was coming home for the weekend so I was making a rhubarb sour cream pie.  A couple people have asked for the recipe so here it is.

Rhubarb Sour Cream Pie (from Sandra)

Unbaked pie shell, 9"                                             Topping

4 cups chopped rhubarb                              1/2 cup flour 

1 1/2 cups sugar                                          1/2 cup brown sugar

1/3 cup flour                                               1/4 cup margarine, softened

1 cup sour cream 

Place rhubarb in pie shell.

Stir sugar and flour together. Mix in sour cream and pour over rhubarb.

Mix topping ingredients until crumbly.

Sprinkle over pie. Bake on bottom shelf in 425 degree oven for 10 minutes.

Reduce heat to 350 degrees for 40 - 50 minutes.

Elaine's notes:  The rhubarb is so juicy this year that I added 1 TBSP minute tapioca to the flour mixture to be sure that the pie wasn't runny. It wasn't, but might have been okay without it too.

I used whole wheat flour in the topping and half ww flour in the pie crust.  I also cut down the amount of sugar to 1 cup so adjust that to your taste.  I like it a little on the tart side!

You can use yogurt in place of the sour cream.

I used a 9.5" glass pie pan and lowered the oven temperature by 25 degrees to 400 and then 325.

I forgot to take a picture of Howard and Clare sampling it on Saturday afternoon.  I think it tasted better later in the day when it was chilled.  

Cutting up the rhubarb

Draining the chopped rhubarb

Mixing the topping

The cream mixture poured over the rhubarb

Ready for the oven

The finished product

Another baking story.  Metochos Bible Camp held their annual meeting, supper, silent auction and entertainment on Sunday at Trinity in Estevan.  I had forgotten about it until Pastor Cicely announced it that morning.  So, what to bring for the silent auction?  Baking seemed to be a big hit at the last one so maybe that was the way to go.  I had some flatbread mix in the freezer and buttermilk in the fridge so I made a batch before lunch and divided it into two boxes with about 50 pieces in each.  I also found ginger cookies in the freezer so made a plate of those too.  I'm not sure what the cookies sold for but the boxes of flatbread went for $40 and $50.  Baking was the way to go again this year!