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Sour Cream Rhubarb Pie Recipe

Recipe by: David S. Novak

"A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Beat 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.
  • 3Bake 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.
  • 4Remove 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.
Ingredients
  • 8 servings
  • 443 cals
  • 1 1/4 cups white sugar
  • 1 cup sour cream
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped fresh rhubarb
  • 1 (9 inch) unbaked pie shell
  • 1/3 cup white sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, softened
Nutrition

Amount per serving ( 5 total)

  • Calories:
    443
    22%
  • Fat:
    21.3
    33%
  • Carbs:
    59
    19%
  • Protein:
    5.9
    12%
  • Cholesterol:
    98
    33%

Based on a 2,000 calorie diet

5 Photos in the recipe
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