Rhubarb Sour Cream Pie

Ingredients:
• 4 cups chopped rhubarb
• 1 ⅓ cup white sugar
• 1 cup heavy cream
• ⅓ cup all-purpose flour
• 1 (3-inch) unbaked pie dough

Directions:
1. Preheat your Preheat oven to 450 degrees F (230 degrees C).
2. Spread finely chopped rhubarb on an uncooked pan.
3. In a separate bowl, mix the sugar, cream and flour until well combined.
4. Pour the cream mixture over the rhubarb in the tart tin.
5. Bake in a hot oven for 15 minutes.
6. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for another 30 minutes or until filling is firm and crust is golden brown.
7. Let the cake cool before serving.
Preparation method:
• Start by preparing your rhubarb. Make sure it is washed, dried and cut into small, even pieces.
• Prepare homemade or store-bought dough and place it on your plate.
• Mix the filling well; Make sure the cream, sugar and flour are mixed well until you get a smooth, creamy mixture.
• Carefully pour the filling over the rhubarb, making sure the filling is spread and every piece is cooked with flavor.
Prep time:
• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes (plus chilling time)
Servings:
• This recipe makes 8 servings, perfect for family desserts or smaller batches dishes .
Enjoy! ❤️