Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie

163
S. HODGE 0

"This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang."

Ingredients

1 h 10 m {{adjustedServings}} servings 493 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  3. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  4. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
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Reviews

163
  1. 197 Ratings

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OH my heavens...this pie was wonderful!!! Many times when I get half way through my piece of rhubarb pie it kinda tastes floury and i get tired of eating it. But the sour cream just made it wo...

This was a delicious sweet and convenient pie. I was looking for a rhubarb pie recipe using lots of rhubarb to use up the one I was given, but didn't want it to be double-crusted... I came acros...

Oh dear heavens. This is wonderful. I am sooo glad I found this recipe! I took my frozen rhubarb out to thaw at lunchtime so I would be ready to go when I came home from work. I added some s...