Rhubarb Sour Cream Pie Recipe

4.5 3 3
Publisher Photo

Rhubarb Sour Cream Pie Recipe

Read Reviews
4.5 3 3
Publisher Photo
Here's a pretty pie we made to celebrate the coming of summer each year.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Sour Cream Rhubarb Pie in Grandma's Great Desserts Cookbook 1992, p77

Nutritional Facts

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

  • 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
  1. Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca. 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.
Originally published as Sour Cream Rhubarb Pie in Grandma's Great Desserts Cookbook 1992, p77

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRhubarb Sour Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mcsbfsb User ID: 2529117 46354
Reviewed May. 31, 2011

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

MY REVIEW
SZorio User ID: 5710839 41427
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 User ID: 5436322 21078
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."

Loading Image