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Sour Cream Rhubarb Pie

 Sour Cream Rhubarb Pie
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."
6-8 ServingsPrep: 15 min. Bake: 50 min. + cooling


  • 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)
  • 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


  • 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.
  • 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.

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Sour Cream Rhubarb Pie (continued)

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.
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