I’m making my favorite rhubarb pie this weekend. We will also be making some strawberry rhubarb jam soon with the last of last year’s frozen strawberries. We need to get the freezer ready for this year’s berries.
I’m also including a recipe for dill cream cheese spread. My son requested this while visiting this weekend. We spread it on toasted buns with grilled chicken. We enjoy it very much. I hope you do as well.
Have a great week!
Sour Cream Rhubarb Pie
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions: Preheat the oven to 450 degrees F. Press the pie crust into a 9-0inch pie pan. Spread rhubarb in an even layer in the bottom of the crust.
In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Dill Cream Cheese Spread
1 pkg cream cheese (8 oz)
2 teaspoons chopped fresh dill
1/ 4 tsp garlic powder
1/ 4 tsp onion powder
Salt and pepper to taste
Directions: Combine all ingredients in a bowl, stirring until well blended
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
