Sour Cream Rhubarb Pie Recipe - Allrecipes.com
Sour Cream Rhubarb Pie Recipe
  • READY IN ABOUT hrs

Sour Cream Rhubarb Pie

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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 More Reviews

Most Helpful Positive Review
Jun 14, 2007

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.

 
Most Helpful Critical Review
Jun 11, 2014

Where to start. Hubby liked it some so he is eating it, I can't. I was very disappointed in that I love Rhubarb Pie. Did exactly as recipe called, except for adding 1 c more of rhubarb which wasn't enough should I make this again. The one thing I would do different out of our family preference would be to make a marg, brown sugar, flour & oatmeal topping instead of this one. It seemed blah to me.

 
May 21, 2009

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.

 
Jun 18, 2007

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.

 
Sep 10, 2010

I made this last night exactly as the recipe is written and it is delicious! I'll make it again with a few minor changes - I think it needs more rhubarb (4-5 cups), a little less sugar, and the streusel topping needs more cinnamon (oh, and I used brown sugar instead of white). A great way to use up all your rhubarb!

 
Mar 22, 2010

I loved the soft, non-watery texture inside the pie. I wouldn't change anything except maybe add an extra stalk of rhubarb. Excellent pie!

 
Jan 04, 2009

I used egg beaters for the eggs and it turned out great. Only 9 points on WW with the egg beaters. 4.5 if you only eat a half piece!

 
Nov 16, 2009

This is my favorite pie. When I don't have enough rhubarb I add strawberries to make up the difference.

 

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 59 g
  • 19%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

David S. Novak
2 Followers 2 Saved Recipes
 
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