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.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

443 calories; protein 5.9g 12% DV; carbohydrates 59g 19% DV; fat 21.3g 33% DV; cholesterol 97.7mg 33% DV; sodium 273.9mg 11% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2007
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 crumble. Softening it makes the topping more like a batter consistency. Also important is using full fat sour cream. I used fat free and came out with a soft- set filling. Read More
(98)

Most helpful critical review

Rating: 2 stars
06/11/2014
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 wasn't enough should I make this again. The one thing I would do different out of our family preference would be to make a marg brown sugar flour & oatmeal topping instead of this one. It seemed blah to me. Read More
(3)
75 Ratings
  • 5 star values: 61
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
06/14/2007
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 crumble. Softening it makes the topping more like a batter consistency. Also important is using full fat sour cream. I used fat free and came out with a soft- set filling. Read More
(98)
Rating: 5 stars
05/21/2009
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. Read More
(36)
Rating: 5 stars
06/19/2007
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. Read More
(33)
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Rating: 5 stars
09/10/2010
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 streusel topping needs more cinnamon (oh and I used brown sugar instead of white). A great way to use up all your rhubarb! Read More
(25)
Rating: 5 stars
01/04/2009
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! Read More
(18)
Rating: 5 stars
03/22/2010
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! Read More
(18)
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Rating: 5 stars
11/16/2009
This is my favorite pie. When I don't have enough rhubarb I add strawberries to make up the difference. Read More
(12)
Rating: 5 stars
06/04/2008
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! Read More
(8)
Rating: 5 stars
06/02/2008
excellent; custard like bottom with crumb topping 6/1/2008 Read More
(8)
Rating: 2 stars
06/11/2014
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 wasn't enough should I make this again. The one thing I would do different out of our family preference would be to make a marg brown sugar flour & oatmeal topping instead of this one. It seemed blah to me. Read More
(3)