Sour Cream Rhubarb Pie

SUBMITTED BY: David S. Novak PHOTO BY: WOODSKY

"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."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

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INGREDIENTS

1 1/4 cups white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter, softened

READ REVIEWS (3)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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

Reviewed on Jun. 14, 2007 by 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.

11 users found this review helpful

Reviewed on Jun. 18, 2007 by 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.

3 users found this review helpful

Reviewed on Jul. 2, 2007 by Suzanne M.

This pie was delicious and easy to make. I would definitely increase the gooseberries to 2 cups.

2 users found this review helpful

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Recipe Submitter:

David S. Novak

	Cooking Level: Intermediate Home Town: Waconia, Minnesota, USA Living In: Minneapolis, Minnesota, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 444

Total Fat: 21.3g
Cholesterol: 108mg
Sodium: 289mg
Total Carbs: 59.1g
Dietary Fiber: 2g
Protein: 5.9g

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