Rhubarb Sour Cream Pie

4.7
(306)

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

close up view of a Rhubarb Sour Cream Pie in a glass baking dish on the stove
45
45
45
45
Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (9 inch) unbaked pie crust

  • 4 cups chopped fresh rhubarb

  • 1 egg

  • 1 ½ cups white sugar

  • 1 cup sour cream

  • cup all-purpose flour

  • ½ cup all-purpose flour

  • ½ cup brown sugar

  • ¼ cup butter, melted

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C).

  2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

  3. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

  4. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts (per serving)

493 Calories
20g Fat
75g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 493
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 48%
Cholesterol 51mg 17%
Sodium 188mg 8%
Total Carbohydrate 75g 27%
Dietary Fiber 2g 8%
Total Sugars 52g
Protein 5g
Vitamin C 5mg 26%
Calcium 107mg 8%
Iron 2mg 9%
Potassium 274mg 6%

* 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.

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