Sour Cream Rhubarb Pie Recipe

4.5 3 5
Sour Cream Rhubarb Pie Recipe
Sour Cream Rhubarb Pie Recipe photo by Taste of Home
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Sour Cream Rhubarb Pie Recipe

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4.5 3 5
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

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 (8 ounces) sour cream
  • 1 large egg, lightly beaten
  • 3 cups chopped fresh or frozen rhubarb

Directions

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.
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.
Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Sour Cream Rhubarb Pie in Taste of Home February/March 2003, p58

Nutritional Facts

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

  • 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 (8 ounces) sour cream
  • 1 large egg, lightly beaten
  • 3 cups chopped fresh or frozen rhubarb
  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. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Sour Cream Rhubarb Pie in Taste of Home February/March 2003, p58

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Katydidd76 User ID: 6995720 126446
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
CWOCN User ID: 4346648 133679
Reviewed Apr. 29, 2012

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

MY REVIEW
LJagielski User ID: 6529942 126444
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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