Rhubarb Sour Cream Pie

SUBMITTED BY: S. HODGE PHOTO BY: IVANDIEPART

"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."

PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted

READ REVIEWS (39)

DIRECTIONS

Preheat the oven to 450 degrees F (220 degrees C).
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.
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.
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

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Reviewed on May 23, 2005 by DESSERTCAMEL

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!

9 users found this review helpful

Reviewed on May 24, 2005 by IVANDIEPART

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.

8 users found this review helpful

Reviewed on Dec. 7, 2007 by CHARI

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!

4 users found this review helpful

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