Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie


While I was looking for rhubarb recipes I came a cross a really interesting one for a rhubarb sour cream pie. I had never had a pie that used sour cream as its base filling but it sounded nice and I wanted to try it. I also liked the fact that the pie had a crumb topping as you can never go wrong with crumbs! This rhubarb sour cream pie was really easy to make and the results are certainly worth it! The sour cream filling was nice and sweet and oh so creamy and good! The sweetness of the creamy pie filling was interupted by pockets of tart rhubarb which ended up balancing out nicely. The buttery pie crust added a nice light, crispy and flaky texture which also went well with the creamy filling. I have a feeling that I will be making this wonderfully creamy sour cream rhubarb pie at least once each year while the rhubarb is in season!

Rhubarb Sour Cream Pie

(makes 6+ servings)
Printable Recipe

Ingredients:
1 pie crust
1 egg
1 1/2 cups sugar
1 cup sour cream (feel free to use a low fat one)
1/3 cup all-purpose flour
4 cups rhubarb (cut into 1/2 inch slices)
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter (melted)

Directions:
1. Mix the egg, sugar, sour cream and 1/3 cup of flour until smooth.
2. Mix in the rhubarb.
3. Pour the mixture into the pie crust.
4. Mix the flour, brown sugar and butter until crumbly.
5. Sprinkle the crumbs over the pie.
6. Bake in a preheated 350F oven until the edges have puffed, about 45-60 minutes.

Similar Recipes:
Rhubarb Crumb Cake
Rhubarb Crisp
Rhubarb Muffins
Peach and Maple Sour Cream Pecan Pie
Rhubarb Compote
Rhubarb Fool with Gingersnap Crumbs

46 comments:

Lynda said...

This really looks delicious....my Mother used to make a sour cream rhubarb pie, but it had a top crust-I loved it! I haven't tried to recreate it yet, but maybe it's time.
I love the idea of using a crumb topping- they are so easy and good!

jordan said...

Another lovely recipe.... :) I have never tried rhubarb before, I would love to make this sometime.

Real Food, Real World said...

Wow. This looks fabulous. Rhubarb and sour cream are two things near and dear to my heart...this is going on tomorrow's agenda!

Dragon said...

What a lovely pie! Yum.

danamccauley said...

Looks good - did you use a lard or a butter crust? I can see both working well to be honest.

Also what's your fav kind of rolling pin? One with handles or a rod style French pin? I'm all about the French pin but I know lots of people who like the roller style, too.

http://danamccauley.wordpress.com/2009/03/13/choosing-a-rolling-pin

Jo said...

What a fantastic flavour combination. I must say I need to cook more with rhubarb. I am sure my family would love this pie.

Thanks Kevin - another great recipe.

Megan said...

Hi, I came across your site via Slashfood. That pie looks delicious!

Bunny said...

Oh yes I want this!!! I love pies like this!

Christina said...

Mmm, I just made a pineapple sour cream pie! I never used to utilize sour cream in desserts, but my boyfriend's family is 100% Polish immigrants so they introduced it to me. We eat sweetened sour cream often with fruits, in perogies, and in crepes. Delicious!

finsmom said...

I love rhubarb - what a great way to use it!

MaryBeth said...

Kevin...I just have 1 very simple question, can we come live with you? We love all things rhubarb!!!

Rosa's Yummy Yums said...

Wonderful! That combo is perfect!

Cheers,

Rosa

Mochachocolata Rita said...

Haven't tried rhubarb before, but it sounds summery delicious. I love the crumb topping on this pie.

Esi said...

That pie sounds really delicious. The sour cream is an interesting twist.

Katrina said...

Sigh! Delicious looking!

Nina Timm said...

Kevin, I am not a rhubarb fan, but in pies it is a totally different story! Your oie looks great...that crumble is buttery and crunchy and just ..yum!!!

Debbie said...

Love that pie...it sounds delicious. What a nice crumb topping too!

RecipeGirl said...

Nice job w/ the pie! I'm crust-challenged, and rarely make them myself. I've also never, ever baked anything w/ rhubarb... one of these days!

lisa said...

The filling sounds great, and that crumb topping looks incredible!

HoneyB said...

Looks delicious Kevin!

The Duo Dishes said...

Note to selves: Must get rhubarb. We missed the memo.

Great pie!

mikky said...

kevin, looking at your posts made me realized how much i miss your lovely recipes!!! need to catch-up with my reading... darn for being out of town a lot... :)

biz319 said...

My husband loves rhubarb AND sour cream - I'll have to try this one!

Thanks Kevin!

HannahBanana aka Amanda said...

My mom just gave me some bags of rhubarb yesterday, and this sounds like the perfect recipe to use them in! Thanks!

Kevin said...

Christina: A pineapple sour cream pie also sounds good!

danamccauley: I used a butter crust. I have not tried a lard one yet. I am using a rod style rolling pin.

Dimah said...

This sounds so delicious!

Juliana said...

Rhubarb with sour cream...sound and look so good...very tasty and creamy. Yummie! Really would like to try a bite of it!

Cookin' Canuck said...

Great recipe! My husband will be very enthusiastic about this pie (extreme rhubarb lover). I'd imagine the sour cream idea would go well with a variety of fruits.

Marta said...

I like sweetness interrupted by tartness... I think I'd love this pie!

Helene said...

I have to say WOW for this pie. I never thought of using sour cream with rhubard but this is a delicious idea.

Eunice said...

Hey Kevin,
have you ever tried using Splenda (the baking kind, not the little packets) instead of sugar in your baking? I've tried it only a couple times and the baked goods didn't turn out quite as good as sugar, even tho the instructions say you can substitute it 1 for 1. Maybe it would work in some recipes. I was just wondering what your thoughts are.

Jennifer said...

Anything rhubarb and Im in!!!! I love this idea using the sour cream in the pie!! Will save to try!! Thanks!

Sara said...

oh my gosh that looks wonderful. thanks for sharing, i think i will have to try this!

♥peachkins♥ said...

This looks really mouth watering..

nora@ffr said...

love sour pies specially with rhubarb :) m loving this recipe.. a must make for the week end.. thanx for sharing
cheers!!

Soma said...

This is really unique! Love the top too.

Kevin said...

Eunice: I have not tried using splenda, or any other artificial sweeteners, when baking yet. I figure that the sugar works and as long as you have it in moderation it should be ok.

cindy* said...

yum! i love rhubarb and the sour cream filling sounds like it would be the perfect compliment.

kimberleyblue said...

that's different! i really want to try this, they sound like a great combination.

jillian said...

I have never had a sour cream filled pie. Sounds wonderful with rhubarb!

Deborah said...

My favorite apple pie has a sour cream filling, so I'm sure I'd love this one!

Jude said...

Rhubarb is always great with pie. Love its sourness to go with the richness.

Peter Martin said...

I love rhubarb and am always on the lookout for new ways to try it. Will have to give this one a shot as it sounds pretty interesting!

Sarah Aberman said...

Discovered this recipe last year and shared it with my mom... This pie has become an instant family classic and the first thing we make when we find fresh rhubarb!!

Sarah Aberman said...

Discovered this recipe last year and shared the recipe with my mom... We both have made this pie several times since! In fact the pie is the first thing we make every time we have fresh rhubarb! An instant family classic!

Sarah@WellDined said...

So good! Fruit and sour cream pies are my favorite! I had to up the flour to 1 cup, though, to get it to set.

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