Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie

"Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. 'A hint of orange flavor and a nice blend of spices complement the tangy rhubarb,' she writes. 'I like to serve the pie while it's still warm.'"
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In a mixing bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
  2. For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers.


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This pie is very good. I didn't use the crumble top, I just put a regular crust on top AND I used 4 cups of rhubarb instead of the recommended 3 and it turned out great! I quite liked the flav...

This pie was delicious. I used frozen rhubarb and it worked out just great, I did find the lemon zest a bit pungent and would omit next time but I am a purist when it comes to rhubarb - no straw...

I made this for a friend's birthday dinner (she isn't big on cake) and it was a huge hit!! Everyone loved it and wanted more. I did use fresh rhubarb, which was very flavorful and colorful, but ...

I've been baking a lot of rhubarb this summer. Of the six dishes so far, this one lingered longest. However, we also discovered that the longer it sat, the better it tasted... The sour and th...

This was a very easy pie to make. I added a cup of strawberries and 1/2 Tbsp more of the cornstarch. Pie was very light, sweet n tangy. I will make this again for sure. I would be interested in ...

This was spectacular! Refreshing, exciting and worth it.

This recipe was easy to make and got rave reviews at a potluck I was just at. Personally I don't need so much going on with a pie but it really was pretty tasty! I used the No Roll Pie Crust I r...

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