Sour Cream Rhubarb Pie Recipe
Sour Cream Rhubarb Pie Recipe photo by Taste of Home

Sour Cream Rhubarb Pie Recipe

Publisher Photo
Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. "A hint of orange flavor and a nice blend of spices complement the tangy rhubarb," she writes. "I like to serve the pie while it's still warm."
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (8 ounces) sour cream
  • 1 egg
  • 3 cups chopped fresh or frozen rhubarb
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 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

Nutritional Facts

1 serving (1 slice) equals 448 calories, 21 g fat (12 g saturated fat), 72 mg cholesterol, 206 mg sodium, 60 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a 96+bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
  2. For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Sour Cream Rhubarb Pie in Taste of Home February/March 2003, p58

Nutritional Facts

1 serving (1 slice) equals 448 calories, 21 g fat (12 g saturated fat), 72 mg cholesterol, 206 mg sodium, 60 g carbohydrate, 2 g fiber, 5 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Sour Cream Rhubarb Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 27, 2013

Excellent alternative to a traditional rhubarb pie. I was looking for a crumb-topped rhubarb pie recipe, and this was the perfect choice. The hint of orange really does complement the rhubarb. I substituted a few drops of orange extract for the grated orange peel, and that worked well. Will definitely make this again

MY REVIEW
Reviewed Apr. 29, 2012

This pie tastes okay, but if you want rhubarb pie this isn't it.

MY REVIEW
Reviewed Mar. 10, 2012

Very easy - as pies go. Absolutely delicious! Even people that don't normally like rhubarb like this pie.

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