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Sour Cream Rhubarb Pie

A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • qwm
    Jun 30, 2020

    I made this just as the recipe was written, and it looks fantastic! Can't wait to taste it. I'm not wasting the left-over pie crust dough, either. It is rolled out, cut with a cookie cutter, sprinkled with sugar/cinnamon combo, and baked at 350 for "pie cooks" as I call them.

  • Katydidd76
    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

  • CWOCN
    Apr 29, 2012

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

  • LJagielski
    Mar 10, 2012

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