Sour Cream Rhubarb Pie

Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

8 servings

Updated: Sep. 23, 2022
A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Sour Cream Rhubarb Pie Recipe photo by Taste of Home

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup quick-cooking oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange or lemon peel
  • 1/3 cup cold butter, cubed
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 1 large egg, lightly beaten
  • 3 cups chopped fresh or frozen rhubarb

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
  2. Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture.
  3. Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 piece: 432 calories, 19g fat (11g saturated fat), 60mg cholesterol, 179mg sodium, 63g carbohydrate (36g sugars, 2g fiber), 6g protein.