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Rhubarb Sour Cream Pie 16

Rhubarb Sour Cream Pie


"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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1 h 10 m servings 493 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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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Read all reviews 188
  1. 224 Ratings

Most helpful positive review

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...

Most helpful critical review

I really dislike giving negative reviews but I truly did not care for this pie. When I saw the recipe (different from any kind of rhubarb pie I've ever made) and all the positive reviews, I was ...

Most helpful
Most positive
Least positive

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...

YUM! Easy to make. The only thing I did different, I put in 1 cup sugar instead of 1 1/2, seemed sweet enough for us! Also, I used a frozen deep dish crust, filled it w/the sliced rhubarb. It di...

Outstanding recipe! I made this for Thanksgiving with frozen rhubarb and it turned out great. Not a crumb left, and my family wanted more. I'd make this again in a heartbeat. Thank you!!

I have searched for an easy but tasty rhubarb pie for years. Nothing ever compares with mom's rhubarb cream pie, but this pie is really delicious and is restaurant quality. Very professional p...

Excellent blend of flavors! I cut back the sugar and added some cinnamon, but otherwise, left the recipe as is. I had rhubarb, filling and topping left over as well as some pie tops, so I made...

When i was a girl i had tried to make a rhubarb pie, and lets just say it did not turn out. This pie was not only easy it turned out fantastic!! Becareful not to over fill the crust is my only ...

This is by far my favorite pie!. I used slightly less than 4 cups rhubarb but otherwise followed the recipe exactly!

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