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My review
Sour Cream Rhubarb Pie
19
David S. Novak
"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."
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Ingredients
1 h 20 m servings 443Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
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Reviews
Read all reviews 6373 Ratings
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Most helpful positive review
6/14/2007
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 crumb...
Most helpful critical review
6/11/2014
Where to start. Hubby liked it some so he is eating it, I can't. I was very disappointed in that I love Rhubarb Pie. Did exactly as recipe called, except for adding 1 c more of rhubarb which wa...
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6/14/2007
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 crumb...
5/20/2009
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.
6/18/2007
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.
9/10/2010
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...
3/21/2010
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!
1/4/2009
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!
11/13/2009
This is my favorite pie. When I don't have enough rhubarb I add strawberries to make up the difference.
6/4/2008
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!