How to Make Sour Cream Rhubarb Pie - A Step-by-Step Guide

There's nothing like a homemade pie to bring a sense of warmth and comfort to any occasion. And when it comes to a unique and delicious pie, sour cream rhubarb pie is a wonderful choice. With a filling that combines tart rhubarb with rich sour cream, and a flaky pastry crust, this pie is sure to become a family favorite. Whether you're looking for a special dessert to serve at a holiday gathering or simply want to indulge in a sweet treat, this recipe is a must-try.

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Ingredients

  • 1 ¼ cups white sugar
  • 1 cup sour cream
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups chopped fresh rhubarb
  • 1 (9 inch) unbaked pie shell
  • ⅓ cup white sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ cup butter, softened

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
  • Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
  • Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
  • Nutrition

    443 cal.

    • Total Fat: 21g
    • Saturated Fat: 10g
    • Cholesterol: 98mg
    • Sodium: 274mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 2g
    • Total Sugars: 40g
    • Protein: 6g
    • Vitamin C: 4mg
    • Calcium: 91mg
    • Iron: 1mg
    • Potassium: 224mg