Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie

157 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Recipe by  S. HODGE

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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 (157)

Rate This Recipe


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 wonderful and kinda cheese-cakey! My mom and sister said it was the best rhubarb pie they've ever tasted. We've tried many different recipies and this is by far our favorite!



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 across this recipe and tried it without real hopes (it was not yet rated at that time)... but when I tasted it... Oh my!!! Everything makes it excellent: its look, its texture, its taste (excellent balance between tartness and sweetness). I think it's gonna be my standard rhubarb pie recipe. Thanks a lot for sharing.



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 strawberries since I didn't have enough rhubarb - also reduced the sugar to 1 cup as others suggested (thank you for that) - and added a touch of cinnamon both to the sour cream mixture and to the crumb topping. Boy oh boy, if you love sweets made with rhubarb, you gotta try this! Thank you so much for posting the recipe! It's a really pretty pie!

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Amount Per Serving (8 total)

  • Calories
  • 493 cal
  • 25%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 75.2 g
  • 24%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet



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Sour Cream Apple Pie Deluxe


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Rhubarb Cream Pie