This traditional German Rhubarb Sour Cream Custard Pie with Meringue is a delightful dessert that combines a buttery shortcrust pastry with a creamy vanilla-sour cream custard, tangy rhubarb chunks, and a light, crispy meringue topping. It’s a perfect treat for spring and summer, offering a balance of sweet and tart flavors. This recipe is reminiscent of Amish Rhubarb Custard Pie but with a unique German twist.

Full Recipe:

Ingredients

Pastry

200 grams (1¼ cups) all-purpose flour
1 teaspoon baking powder
100 grams (½ cup) sugar
100 grams (1 stick) softened butter
1 pinch salt
1 egg
500 grams (4 cups) rhubarb (3–4 stalks)
2 tablespoons sugar

Filling

35 grams cornstarch
400 ml (1⅔ cups) milk
1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
2–3 egg yolks
70 grams (½ cup) powdered sugar
¾ cup sour cream

Meringue

3–4 egg whites (room temperature)
150–200 grams (¾–1 cup) sugar
Pinch of salt or lemon juice
½ teaspoon cream of tartar (optional)

Directions

Preheat the oven to 190°C (375°F). Grease a 26 cm (10-inch) springform pan.
In a bowl, combine flour, baking powder, sugar, salt, butter, and egg. Mix until a dough forms. Shape into a disk and chill for 30 minutes.
Clean and chop the rhubarb into small pieces. Place on a microwave-safe plate, sprinkle with 2 tablespoons of sugar, and microwave for 30 seconds. Stir and microwave for another 30 seconds. Drain in a colander.
For the custard, heat milk with vanilla bean seeds and a pinch of salt. In a separate bowl, beat egg yolks with powdered sugar until thick, then stir in cornstarch. Add this mixture to the hot milk, stirring constantly, and bring to a boil. Remove from heat, stir in sour cream, and fold in the rhubarb.
Roll out the chilled dough and line the prepared springform pan, pulling up the edges slightly. Pour the custard-rhubarb mixture over the crust.
Bake for about 45 minutes.
About 10 minutes before the end of baking, prepare the meringue. In a clean bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add sugar while beating until stiff peaks form.
Remove the pie from the oven and reduce the temperature to 160°C (320°F). Run a knife around the edge of the pan and remove the springform ring. Spread the meringue over the pie, creating decorative swirls.
Return to the oven and bake for an additional 8 minutes, or until the meringue is lightly browned.
Let the pie cool completely before slicing.

Nutritional Facts (per serving)

Based on 12 servings:

Calories: 300 kcal
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 80mg
Sodium: 100mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 25g
Protein: 5g

The Origin of Rhubarb in German Baking

Rhubarb, a plant known for its sour stalks, is a common ingredient in many European desserts. In Germany, rhubarb is used in various baked goods, jams, and compotes. It’s often paired with sweeter elements like sugar, custard, and meringue, creating a harmonious balance of flavors. This particular German Rhubarb Sour Cream Custard Pie is a popular dessert in regions where rhubarb thrives, especially in the spring months. It’s a wonderful way to showcase rhubarb’s versatility and unique flavor while embracing traditional German baking techniques.

Historically, rhubarb was used for medicinal purposes before it gained popularity as a culinary ingredient. Its sour taste was valued for its ability to balance out sweeter flavors in desserts. Over time, it became a staple in many traditional European recipes, including pies, tarts, and crumbles. This pie, in particular, is a true testament to German baking traditions, bringing together rich custard, tangy rhubarb, and a perfect meringue topping for a delightful dessert.

The Layers of Flavor: What Makes This Pie Special?

The German Rhubarb Sour Cream Custard Pie is composed of several distinct layers that work together to create a mouthwatering combination of flavors and textures. Each layer contributes its unique characteristics to the overall experience of eating the pie.

The Crust

The crust of this pie is a buttery, flaky shortcrust pastry. It provides the perfect base for the custard and meringue layers while offering a delightful crunch. The shortcrust pastry is simple to make and doesn’t overpower the other flavors of the pie. The lightness and flakiness of the crust complement the creamy filling, providing a satisfying texture contrast.

The Sour Cream Custard

The heart of this pie lies in its rich and creamy custard filling, made with a combination of milk, egg yolks, cornstarch, and sour cream. The sour cream adds a velvety smooth texture and a slight tang that balances out the sweetness of the meringue and the tartness of the rhubarb. The custard is cooked to perfection, ensuring it is smooth, thick, and full of flavor. This custard is the ideal complement to the tangy rhubarb, creating a creamy and luscious filling that pairs perfectly with the tart fruit.

The Rhubarb

Rhubarb is the star of this pie, providing its characteristic tartness that contrasts beautifully with the sweetness of the custard and meringue. The rhubarb is cooked briefly to soften it while maintaining its vibrant color and bold flavor. When baked with the custard, the rhubarb releases its juices, which infuses the custard with a subtle tang, creating a delightful balance of flavors in every bite.

The Meringue Topping

The final layer of this pie is the meringue topping. The meringue is made by whipping egg whites with sugar to form stiff peaks. When baked, the meringue becomes golden brown and slightly crispy on the outside while remaining soft and marshmallow-like on the inside. The sweetness of the meringue complements the tangy custard and rhubarb filling, creating a perfect finishing touch to this dessert. The meringue not only adds sweetness but also a light, airy texture that contrasts nicely with the dense custard and flaky crust.

Why Is This Pie So Popular?

The German Rhubarb Sour Cream Custard Pie with Meringue is popular for several reasons. First, it is a perfect dessert for spring and summer, as it showcases seasonal rhubarb at its peak. Rhubarb is a unique fruit that is not only delicious but also offers numerous health benefits. It’s a great way to incorporate this underutilized fruit into your baking.

Second, the combination of tangy, sweet, and creamy flavors in this pie makes it a crowd-pleaser. Whether you’re hosting a family dinner, a holiday gathering, or just enjoying a quiet evening at home, this pie is sure to impress your guests. The meringue adds a touch of elegance, making it a great dessert for special occasions.

Lastly, this pie is a beautiful example of German baking traditions. German cuisine is known for its hearty dishes and rich, flavorful desserts, and this pie embodies those qualities in a light, refreshing way. The balance of flavors and textures in this pie reflects the skill and care that go into traditional German baking.

Health Benefits of Rhubarb

Rhubarb may be tart, but it is also packed with nutrients and health benefits. This vegetable (though often treated as a fruit in culinary applications) is rich in fiber, antioxidants, and vitamins. Rhubarb contains vitamin K, which is essential for bone health, and vitamin C, which boosts the immune system and promotes healthy skin. It also provides a good amount of potassium, which helps regulate blood pressure and fluid balance.

In addition, rhubarb has anti-inflammatory properties, which can support overall health. While it should be consumed in moderation due to its high oxalate content, rhubarb is a nutritious and flavorful addition to any diet, especially when incorporated into desserts like this pie. It’s a great way to enjoy a sweet treat while also benefiting from the nutrients rhubarb provides.

Variations of the German Rhubarb Pie

While this traditional German Rhubarb Sour Cream Custard Pie with Meringue is a beloved classic, there are many variations that can be made based on personal preference or available ingredients. For example, some people choose to add a touch of cinnamon or nutmeg to the custard or sprinkle some almond slivers on top of the meringue for extra flavor and texture.

Another variation includes making a lattice top with the pastry dough instead of the meringue, creating a rustic look that still allows the rhubarb and custard to shine. Some bakers may even substitute the sour cream with Greek yogurt or cream cheese for a different flavor profile. These variations give the pie a fresh twist while still staying true to the traditional German roots.

Serving and Storing the Pie

The German Rhubarb Sour Cream Custard Pie with Meringue is best served chilled, allowing the flavors to meld together and the custard to set perfectly. It can be served as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a more festive presentation, garnish with fresh mint leaves or a dusting of powdered sugar.

To store the pie, cover it loosely with plastic wrap and refrigerate it for up to three days. The pie can also be frozen for longer storage, but the meringue may lose some of its texture when thawed. It’s best enjoyed fresh, but it can still be delicious when stored properly.

Conclusion

The German Rhubarb Sour Cream Custard Pie with Meringue is a timeless dessert that brings together the best of traditional German baking. With its buttery crust, creamy custard, tangy rhubarb, and light, crispy meringue, this pie is sure to become a favorite in your baking repertoire. It’s a perfect dessert for any occasion, from casual family dinners to more formal gatherings.

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