If you have “fear of making pie” this pie is for you! It’s easy to make, uses just a few ingredients and making the crust is low stress because it uses cookie crumbs. The tang of rhubarb mellows out in the creamy filling. We’ve made it here with Molasses Crinkles cookie crumbs that contrast well in taste with the rhubarb.
6 Molasses Crinkle Cookies from Reesor’s Market & Bakery (our chewy, ginger cookie), or 1½ cups of cookie crumbs that you think goes well with rhubarb.
3 cups chopped rhubarb
3/4 cup sugar
3 Tbsp cornstarch
3/4 cup sour cream
1/4 cup 35% whipping cream or Half & Half cream
2 large eggs
1/4 tsp almond extract or vanilla
Preheat the oven to 350F.
Make the crust
Place 6 Molasses Crinkle Cookies in blender or food processor. Chop until they are fine crumbs. Using a soup spoon press the finely crushed cookies evenly into the bottom and sides of a 9-inch pie plate. Set aside.
Make the filling
Combine the rhubarb, sugar and the cornstarch in a medium saucepan. Add a quarter cup of water. Bring to a simmer, stirring often, until the rhubarb softens and the mixture thickens, add more water if necessary, watching that it doesn’t burn.
In a medium bowl whisk together the sour cream, cream, eggs, almond extract and salt. Pour the cream mixture over the rhubarb and stir together.
Pour the mixture into the cookie crumb crust. Place the pie on a cookie sheet so that it’s easy to get the pie into and out of the oven.
Bake for about 40-45 minutes, until the pie is golden, partially set in the middle and set around the edges. Cool. Then refrigerate for a few hours, until chilled or enjoy it slightly warm.