TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 8-10 servings


  • 4 cups cubed rhubarb
  • 1 unbaked pie shell (10 inches)
  • 2 eggs
  • 1-1/2 cups sugar
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons quick-cooking tapioca
  • Ground cinnamon

Nutritional Facts

1 piece: 295 calories, 10g fat (5g saturated fat), 62mg cholesterol, 106mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 3g protein


  1. Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon.
  2. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes. Yield: 8-10 servings.
Originally published as Sour Cream Rhubarb Pie in Grandma's Great Desserts Cookbook 1992, p77

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 31, 2011

"I did not have sour cream so used vanilla yogart and it was wonderful!!!!!!!!!"

Reviewed Jan. 7, 2011

"Easy to make and tasted great! I used chopped frozen rhubarb that I defrosted by pouring hot water over it. Some people may want to add a little more sugar, but we enjoyed the tang, true rhubarb!"

Reviewed Dec. 20, 2010

"My husband loves ruhbarb. I was glad to find a pie recipe that was such a hit with him. It really was delicious."

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