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Rhubarb Sour Cream Pie

[heart_this] · Jun 10, 2009 · 48 Comments

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

Rhubarb Sour Cream Pie

Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Servings: 6
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/180C 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

Dessert, Food, Pie, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Lynda says

    June 11, 2009 at 1:30 am

    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!

    Reply
  2. jordan says

    June 11, 2009 at 1:38 am

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

    Reply
  3. Real Food, Real World says

    June 11, 2009 at 1:39 am

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

    Reply
  4. Dragon says

    June 11, 2009 at 1:51 am

    What a lovely pie! Yum.

    Reply
  5. Anonymous says

    June 11, 2009 at 2:05 am

    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

    Reply
  6. Jo says

    June 11, 2009 at 2:12 am

    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.

    Reply
  7. Megan says

    June 11, 2009 at 2:27 am

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

    Reply
  8. Bunny says

    June 11, 2009 at 2:32 am

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

    Reply
  9. Christina says

    June 11, 2009 at 2:33 am

    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!

    Reply
  10. finsmom says

    June 11, 2009 at 3:27 am

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

    Reply
  11. MaryBeth says

    June 11, 2009 at 3:44 am

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

    Reply
  12. Rosa's Yummy Yums says

    June 11, 2009 at 3:59 am

    Wonderful! That combo is perfect!

    Cheers,

    Rosa

    Reply
  13. Mochachocolata Rita says

    June 11, 2009 at 4:14 am

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

    Reply
  14. Esi says

    June 11, 2009 at 4:25 am

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

    Reply
  15. Katrina says

    June 11, 2009 at 4:29 am

    Sigh! Delicious looking!

    Reply
  16. Nina Timm says

    June 11, 2009 at 8:03 am

    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!!!

    Reply
  17. Debbie says

    June 11, 2009 at 11:14 am

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

    Reply
  18. RecipeGirl says

    June 11, 2009 at 12:52 pm

    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!

    Reply
  19. lisa says

    June 11, 2009 at 1:25 pm

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

    Reply
  20. HoneyB says

    June 11, 2009 at 1:46 pm

    Looks delicious Kevin!

    Reply
  21. The Duo Dishes says

    June 11, 2009 at 5:35 pm

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

    Great pie!

    Reply
  22. mikky says

    June 11, 2009 at 5:35 pm

    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… 🙂

    Reply
  23. Anonymous says

    June 11, 2009 at 7:04 pm

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

    Thanks Kevin!

    Reply
  24. Anonymous says

    June 11, 2009 at 9:40 pm

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

    Reply
  25. Kevin says

    June 11, 2009 at 9:43 pm

    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.

    Reply
  26. Dimah says

    June 11, 2009 at 10:45 pm

    This sounds so delicious!

    Reply
  27. Juliana says

    June 11, 2009 at 10:47 pm

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

    Reply
  28. Cookin' Canuck says

    June 11, 2009 at 10:57 pm

    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.

    Reply
  29. Marta says

    June 11, 2009 at 11:48 pm

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

    Reply
  30. Helene says

    June 12, 2009 at 1:45 am

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

    Reply
  31. Eunice says

    June 12, 2009 at 1:54 am

    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.

    Reply
  32. Jennifer says

    June 12, 2009 at 3:02 am

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

    Reply
  33. Sara says

    June 12, 2009 at 4:17 am

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

    Reply
  34. ♥peachkins♥ says

    June 12, 2009 at 10:44 am

    This looks really mouth watering..

    Reply
  35. [email protected] says

    June 12, 2009 at 6:20 pm

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

    Reply
  36. Soma says

    June 12, 2009 at 9:01 pm

    This is really unique! Love the top too.

    Reply
  37. Kevin says

    June 12, 2009 at 9:27 pm

    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.

    Reply
  38. cindy* says

    June 13, 2009 at 1:03 am

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

    Reply
  39. kimberleyblue says

    June 13, 2009 at 3:16 pm

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

    Reply
  40. jillian says

    June 13, 2009 at 5:22 pm

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

    Reply
  41. Deborah says

    June 15, 2009 at 12:44 am

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

    Reply
  42. Jude says

    June 15, 2009 at 5:10 am

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

    Reply
  43. Peter Martin says

    June 18, 2009 at 3:18 am

    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!

    Reply
  44. Sarah Aberman says

    June 4, 2011 at 4:21 pm

    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!!

    Reply
  45. Sarah Aberman says

    June 4, 2011 at 4:24 pm

    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!

    Reply
  46. [email protected] says

    May 14, 2014 at 7:38 pm

    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.

    Reply
  47. Gina says

    February 2, 2022 at 10:59 am

    How do you warmup an already baked frozen sour cream rhubarb pie without the bottom crust becoming soggy? Thank you.

    Reply

Trackbacks

  1. 12 Delicious Rhubarb Cream Pie Recipes You Will Love - Eat Kanga says:
    October 18, 2022 at 4:10 am

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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