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Rhubarb Sour Cream Pie Recipe

Here's a pretty pie we made to celebrate the coming of summer each year.
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:8-10 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Rhubarb Sour Cream Pie

Sort By :
MY REVIEW
mcsbfsb
Reviewed May. 31, 2011

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

MY REVIEW
SZorio
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!"

MY REVIEW
mrs.mark
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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Wine Pairings

Sweet White Wine

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