{"id":21872,"date":"2022-05-10T07:26:17","date_gmt":"2022-05-10T13:26:17","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=21872"},"modified":"2024-04-10T03:43:20","modified_gmt":"2024-04-10T09:43:20","slug":"german-rhubarb-sour-cream-custard-pie-meringue","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/german-rhubarb-sour-cream-custard-pie-meringue\/","title":{"rendered":"German Rhubarb Sour Cream Custard Pie with Meringue"},"content":{"rendered":"

German Rhubarb sour cream meringue pie ! That’s a crispy pie pastry made from scratch filled with vanilla sour cream custard filling, juicy pockets of rhubarb, and meringue topping! A traditional German Rhubarb Pie recipe that is quick & easy Jump to Recipe<\/a><\/p>\n

\"german<\/p>\n

This simple German rhubarb sour cream custard pie with sour cream and meringue is quick and easy to make and tastes fantastic.<\/p>\n

You might have seen pies like this labeled as Amish Rhubarb Sour Cream Pie at your local farmer’s markets. This recipe is very similar to an Amish Rhubarb Custard Pie but not quite the same. <\/p>\n

As you guys loved my German rhubarb meringue cake<\/a> so much, I simply wanted to offer you another traditional German rhubarb cake recipe that is typical for the south of Germany. <\/p>\n

Traditional German Rhubarb Sour Cream Custard Pie with Meringue<\/h2>\n

Picture a buttery sweet German shortcrust pie pastry (m\u00fcrbeteig) filled with sweet and creamy vanilla sour cream custard studded with juicy chunks of tangy rhubarb in every bite.<\/p>\n

To take this rhubarb sour cream pie to the next level I topped it with a light and crispy meringue topping. This cake recipe is simply perfect and ideal for spring and summer.<\/p>\n

\"sliced<\/p>\n

The secret to this recipe is the homemade vanilla custard which is wonderfully creamy and smooth and a bit tangy thanks to the addition of sour cream.<\/p>\n

We add some egg yolks to the custard to thicken it enough so that the sliced hold up when cutting.<\/p>\n

\"homemade<\/p>\n

Make German vanilla custard<\/h2>\n

In Germany, we would use vanilla custard powder (Dr Oetker pudding powder )to make the custard filling but you can easily forego the convenience product here and make the German vanilla pudding for the cake filling yourself<\/p>\n

To make German vanilla custard you can simply cook the pudding using cornstarch instead of the pudding powder.<\/p>\n

To flavor the custard, you can use vanilla essence but it would be even more delicious to add the seeds of one whole vanilla bean and (depending on the size of your eggs) 3 – 4 egg yolks.<\/p>\n

Measure out 400 ml of milk and heat with the seeds of a vanilla bean. Add a pinch of salt. Beat 3 egg yolks with 70 g powdered sugar for at least 3 minutes with a handheld mixer until thick. Stir in 40 g cornstarch.<\/p>\n

Add this mixture to the hot milk while stirring constantly and bring to a boil again.<\/p>\n

Stir in the sour cream and remove from heat. Fold in rhubarb.<\/p>\n

\"a<\/p>\n

Why is my rhubarb custard pie runny?<\/h2>\n
There are a couple of different reasons it could be runny. First off, perhaps you forgot the cornstarch or didn’t add the proper amount.<\/div>\n
 <\/div>\n
The starch helps thicken the custard filling and is super important in the texture of the pie. So are the egg yolks. Or maybe you forgot to drain the rhubarb after microwaving it?<\/div>\n

Tips:<\/h2>\n