Ingredients
1 (9-inch) unbaked pie shell
3 c. cut up rhubarb
1 egg
1 c. dairy sour cream
1 1/3 c. sugar
3 Tbsp. cornstarch
1/2 tsp. cinnamon
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place rhubarb in unbaked pie shell. Beat egg slightly. Add sour cream, sugar, cornstarch and cinnamon. Pour over rhubarb. Bake at 425° for 10 minutes. Reduce heat to 325°. Continue baking for about 40 minutes until knife inserted midway between edge and center of pie comes out clean. Makes 6 servings.