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Rhubarb Sour Cream Pie

Total Time

Prep: 10 min. Bake: 45 min.


8-10 servings

Here's a pretty pie we made to celebrate the coming of summer each year.


  • 4 cups cubed rhubarb
  • 1 unbaked pie shell (10 inches)
  • 2 large eggs
  • 1-1/2 cups sugar
  • 1 cup 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; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon.
  2. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.

Nutrition Facts

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

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