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Rhubarb Sour Cream Pie

 Rhubarb Sour Cream Pie
Here's a pretty pie we made to celebrate the coming of summer each year.
8-10 ServingsPrep: 10 min. Bake: 45 min.

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

  • 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.
  • Bake at 400° for 15 minutes. Reduce heat to 350° and continue
  • baking for 30 minutes. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 295 calories, 10 g fat (5 g saturated fat), 62 mg cholesterol, 106 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.