Sour Cream Rhubarb Pie

4.7
(77)

A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

7
7
7
7
Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 1 ¼ cups white sugar

  • 1 cup sour cream

  • 3 eggs

  • 2 tablespoons all-purpose flour

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt

  • 3 cups chopped fresh rhubarb

  • 1 (9 inch) unbaked pie shell

  • cup white sugar

  • cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • ¼ cup butter, softened

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.

  3. Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.

  4. Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

Nutrition Facts (per serving)

443 Calories
21g Fat
59g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 443
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 98mg 33%
Sodium 274mg 12%
Total Carbohydrate 59g 21%
Dietary Fiber 2g 7%
Total Sugars 40g
Protein 6g
Vitamin C 4mg 20%
Calcium 91mg 7%
Iron 1mg 8%
Potassium 224mg 5%

* 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.

You’ll Also Love