Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie

49 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
David S. Novak
Recipe by  David S. Novak

“A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
  3. Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
  4. Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

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Reviews (49)

Rate This Recipe
Sara
81

Sara

Great way to use up the huge crop of rhubarb we have. Although, I do think that there is an error in the recipe- the butter should be cold, not softened if you want the top coating to be a crumble. Softening it makes the topping more like a batter consistency. Also important is using full fat sour cream. I used fat free and came out with a soft- set filling.

kopcat
33

kopcat

This pie was beautiful out of the oven and tasted great. Next time I'm going to increase the rhubarb to 4 cups - I think it would be even better.

WOODSKY
28

WOODSKY

I've been making Rhubarb Custard Pie with meringue for years. I thought that was the best rhubarb recipe, but this Sour Cream Pie beats it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 443 cal
  • 22%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 59 g
  • 19%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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