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
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
- Mix the egg, sugar, sour cream and 1/3 cup of flour until smooth.
- Mix in the rhubarb.
- Pour the mixture into the pie crust.
- Mix the flour, brown sugar and butter until crumbly.
- Sprinkle the crumbs over the pie.
- Bake in a preheated 350F/180C oven until the edges have puffed, about 45-60 minutes.
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!
Another lovely recipe…. 🙂 I have never tried rhubarb before, I would love to make this sometime.
Wow. This looks fabulous. Rhubarb and sour cream are two things near and dear to my heart…this is going on tomorrow's agenda!
What a lovely pie! Yum.
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
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.
Hi, I came across your site via Slashfood. That pie looks delicious!
Oh yes I want this!!! I love pies like this!
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!
I love rhubarb – what a great way to use it!
Kevin…I just have 1 very simple question, can we come live with you? We love all things rhubarb!!!
Wonderful! That combo is perfect!
Cheers,
Rosa
Haven't tried rhubarb before, but it sounds summery delicious. I love the crumb topping on this pie.
That pie sounds really delicious. The sour cream is an interesting twist.
Sigh! Delicious looking!
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!!!
Love that pie…it sounds delicious. What a nice crumb topping too!
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!
The filling sounds great, and that crumb topping looks incredible!
Looks delicious Kevin!
Note to selves: Must get rhubarb. We missed the memo.
Great pie!
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… 🙂
My husband loves rhubarb AND sour cream – I'll have to try this one!
Thanks Kevin!
My mom just gave me some bags of rhubarb yesterday, and this sounds like the perfect recipe to use them in! Thanks!
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.
This sounds so delicious!
Rhubarb with sour cream…sound and look so good…very tasty and creamy. Yummie! Really would like to try a bite of it!
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.
I like sweetness interrupted by tartness… I think I'd love this pie!
I have to say WOW for this pie. I never thought of using sour cream with rhubard but this is a delicious idea.
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.
Anything rhubarb and Im in!!!! I love this idea using the sour cream in the pie!! Will save to try!! Thanks!
oh my gosh that looks wonderful. thanks for sharing, i think i will have to try this!
This looks really mouth watering..
love sour pies specially with rhubarb 🙂 m loving this recipe.. a must make for the week end.. thanx for sharing
cheers!!
This is really unique! Love the top too.
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.
yum! i love rhubarb and the sour cream filling sounds like it would be the perfect compliment.
that's different! i really want to try this, they sound like a great combination.
I have never had a sour cream filled pie. Sounds wonderful with rhubarb!
My favorite apple pie has a sour cream filling, so I'm sure I'd love this one!
Rhubarb is always great with pie. Love its sourness to go with the richness.
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!
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!!
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!
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.
How do you warmup an already baked frozen sour cream rhubarb pie without the bottom crust becoming soggy? Thank you.
Could you use fat free Greek yogurt instead of sour cream
Yes you can!