Rhubarb was originally cultivated for its medicinal properties and was not used in European cooking until the late 18th century. The history of rhubarb is very complicated but simply put there are only two broad categories, medicinal and culinary.
Thought of by many as an old fashioned ‘vegetable’, it never has really fallen out of favor. In Germany, rhubarb season is from April until June. There are countless recipes using rhubarb as the German people are very passionate about eating produce they have grown themselves.
I have an inherited love of rhubarb — the way it tastes, its huge beautiful foliage, its hardiness, productiveness …….
RHUBARB SOUR CREAM PIE (German Rhabarber Sauerrahn Kuchen) has been in my pie ‘go to’ file forever. The combination of these two ingredients works magic. Just for something different, I decided to use the same recipe but make it into tarts today.
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- 1 9-inch pastry shell, unbaked (or tart shells)
- 3/4 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup sour cream, FAT FREE
- 1 egg
- 4 cups fresh rhubarb, chopped
- 1/2 cup oatmeal, quick cooking
- 1/4 cup brown sugar
- 3 Tbsp margarine
- 1/3 cup flour
- 1/2 tsp EITHER lemon or orange zest
Ingredients
Topping
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- In a small bowl, combine oatmeal, brown sugar, margarine, flour & citrus zest. Cut in margarine until mixture is crumbly. Set aside.
- Preheat oven to 400 F. In a large bowl, combine sugar, cornstarch, cinnamon & nutmeg; beat in sour cream & egg. Gently fold in rhubarb. Pour into pastry shell. Sprinkle topping mixture over the filling.
- Bake at 400 F. for 15 minutes. Reduce heat to 350 F. & bake for 35-40 minutes or until topping is golden brown. Cool on a wire rack before slicing.
- In order to obtain nice slices, refrigerate pie until cold then slice & heat a bit in the microwave if preferred.