Sour Cream Rhubarb Pie Recipe

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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.

—Sara

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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.

—kopcat

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42 Ratings

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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.

—WOODSKY

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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!

—Andrea

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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!

—MIKALA79

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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!

—Wohletz

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Nov 16, 2009

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

—JenF

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Jun 04, 2008

We made this for the first time last night and it was excellent! We also served it to some friends and they loved it as well. I have never cooked with rhubarb before but it is yummy!

—KW

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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.

Nutritional Information

Sour Cream Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 443
Calories from Fat: 192

% Daily Value *
Total Fat 21.3g 33 %
Saturated Fat 9.9g 49 %
Cholesterol 107mg 36 %
Sodium 274mg 11 %
Potassium 224mg 6 %
Total Carbohydrates 59g 19 %
Dietary Fiber 2g 8 %
Protein 5.9g 12 %
Sugars 40.3g
Vitamin A 10 %
Vitamin C 7 %
Calcium 11 %
Iron 14 %
Thiamin 17 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 6 %
Folate 25 %

* 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.