Best Sour Cream Rhubarb Pie Recipes

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RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

Provided by S. HODGE

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING



Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 179mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

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.

Provided by David S. Novak

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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 Facts : Calories 443.3 calories, Carbohydrate 59 g, Cholesterol 97.7 mg, Fat 21.3 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 273.9 mg, Sugar 40.3 g

RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 7

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

Steps:

  • 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., Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.

Nutrition Facts : Calories 295 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 106mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM RHUBARB CRUMB PIE



Sour Cream Rhubarb Crumb Pie image

I have been making this particular pie for so long that the paper is yellow with age! The topping gives this smooth and delicious pie an unexpected crunch!

Provided by MMers

Categories     Pie

Time 1h5m

Yield 1 "10 inch pie"

Number Of Ingredients 8

1 10 inch pie pastry
4 cups fresh rhubarb, cubed
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup soft butter

Steps:

  • Preheat oven to 450F degrees.
  • Arrange rhubarb in unbaked pie shell.
  • Mix together granulated sugar and 1/3 cup flour.
  • Stir in sour cream and pour evenly over rhubarb.
  • Combine crumb ingredients and sprinkle over filling.
  • Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.

RHUBARB SOUR CREAM CRUNCH PIE



Rhubarb Sour Cream Crunch Pie image

This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.

Provided by Irmgard

Categories     Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (10 inch) pie crusts (ready made or from your favourite recipe)
1 egg
1 cup sour cream
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups rhubarb, coarsely chopped
1/2 cup rolled oats
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/3 cup butter, softened
1 teaspoon orange rind, grated

Steps:

  • In a bowl, whisk the egg with the sour cream.
  • Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
  • Stir in the rhubarb; spoon into the pie crust.
  • Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
  • Stir in the orange rind.
  • Sprinkle over the rhubarb filling.
  • Bake in a 400 degree F oven for 15 minutes.
  • Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
  • Serve warm.

RHUBARB SOUR CREAM PIE



RHUBARB SOUR CREAM PIE image

Categories     Fruit     Pie

Number Of Ingredients 9

1 (9 inch) pie crust, unbaked
4 cups fresh rhubarb, chopped
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly.
  • Cool completely before slicing and serving.

RHUBARB SOUR CREAM CRUNCH PIE



Rhubarb Sour Cream Crunch Pie image

I came accross this recipe yesterday and had'nt made it in ages. I remembered how easy and delicious it was so went ahead and made it. It was even better than I remembered.......

Provided by bert2421

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 pastry for single-crust pie
1 egg
1 cup sour cream
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups coarsely sliced rhubarb (fresh or frozen)
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup flour
1/3 cup butter, softened
1 teaspoon grated lemons or 1 teaspoon orange rind (optional)

Steps:

  • On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
  • (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
  • Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
  • Stir in rhubarb slices and spoon into pastry shell.
  • Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
  • Stir in lemon or orange rind.
  • (I sometimes omit this step).
  • Sprinkle over rhubarb filling.
  • Bake at 400 for 15 min.
  • Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
  • Serve warm with a scoop of vanilla ice cream.

Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

This recipe caught my eye as I had a lot of rhubarb and like the idea of the recipe.. I made this and it is really a nice, sweet pie that is not to tart, but can still taste the rhubarb. My husband even had a slice..(I told him it was a custard style as he would just die if he knew that he was eating sour cream) He did lick his...

Provided by deb baldwin

Categories     Pies

Time 1h30m

Number Of Ingredients 7

3 c diced rhubarb
1 egg, slightly beaten
1 1/2 c sugar
1 dash(es) salt
3 Tbsp tapioca (i used heaping) (instant granulated tapioca)
1 c sour cream
1 9 inch unbaked pie shell (store bought or homemade)

Steps:

  • 1. Oven: 450 degrees and then 350 degrees
  • 2. Put chopped rhubarb in bottom of unbaked pie shell. Even out the rhubarb.
  • 3. Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth. Pour the mixture over the rhubarb.
  • 4. Put pie in oven and bake at 450* for 15 mintes. Reduce the oven temperature to 350* and continue to bake for 35 to 45 minutes longer or until filling has set. I had to bake this pie for an additional 15 minutes for the center to set. (I had 2 pies in the oven)

LOW-FAT SOUR CREAM RHUBARB PIE



Low-Fat Sour Cream Rhubarb Pie image

Low fat, not low taste!!! This is one marvellously creamy rhubarb pie with a crunchy crumb topping. Modified from Taste of Home

Provided by LUv 2 BaKE

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

1 (9 inch) unbaked pastry shells
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup fat free sour cream
1 egg
4 cups fresh rhubarb, chopped (or frozen, chopped)
1/2 cup quick oats
1/4 cup brown sugar
3 tablespoons margarine
1/3 cup flour
1/2 teaspoon grated oranges or 1/2 teaspoon lemon peel

Steps:

  • In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
  • Gently fold in rhubarb.
  • Pour into pastry shell.
  • For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
  • Sprinkle the topping over the filling.
  • Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
  • Cool pie on a rack, serve warm** or cool.
  • **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm.
  • Refrigerate leftovers.

Nutrition Facts : Calories 352, Fat 13.3, SaturatedFat 3.2, Cholesterol 29.3, Sodium 204.3, Carbohydrate 53.7, Fiber 2.7, Sugar 28.5, Protein 5.6

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

My absolute favorite pie. The maraschino cherries causes the pie not to be as tart as some rhubarb pies are.

Provided by tuttifrutti1

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 10

2 cups rhubarb, diced
1 tablespoon flour
2 tablespoons tapioca
6 maraschino cherries, diced
1/2 cup sour cream
1 1/2 cups sugar
1 pinch salt
1 tablespoon cherry juice
1/2 teaspoon cherry extract
1 unbaked pie shell

Steps:

  • Combine all ingredients and spoonful into unbaked pie shell.
  • Cover with top crust and bake at 400 degrees for 20-30 minutes or until done.
  • If frozen increase baking time.

Nutrition Facts : Calories 2520.2, Fat 84.5, SaturatedFat 30.1, Cholesterol 50.6, Sodium 1162.6, Carbohydrate 433.7, Fiber 12.3, Sugar 315.4, Protein 17.8

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

Make and share this Sour Cream Rhubarb Pie recipe from Food.com.

Provided by CanadaCook

Categories     Dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 7

4 cups chopped rhubarb
1/3 cup flour
1 cup white sugar
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter

Steps:

  • Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
  • Mix topping ingredients and put on top of rhubarb.
  • Bake at 450F for 15 minute.
  • Then at 350F for 45 to 60 minute.
  • Or until fruit is tender and filling is set.
  • Cool.

Nutrition Facts : Calories 2524.3, Fat 93.4, SaturatedFat 56, Cholesterol 241.6, Sodium 643.6, Carbohydrate 416.1, Fiber 11.6, Sugar 320.1, Protein 20.5

RHUBARB SOUR CREAM PIE RECIPE - (4.7/5)



Rhubarb Sour Cream Pie Recipe - (4.7/5) image

Provided by MJH

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

RHUBARB SOUR CREAM PIE [168]



RHUBARB SOUR CREAM PIE [168] image

Yield 8 Servings

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

SOUR CREAM RHUBARB PIE



SOUR CREAM RHUBARB PIE image

Categories     Dessert     Sour Cream

Yield 1 pie

Number Of Ingredients 7

4 cups Rhubarb
1/3 cup flour
1 1/2 sugar
1 cup sour cream
1/4 cup butter
1/2 cup brown sugar
1/2 cup flour

Steps:

  • Mix 1/3 cup flour and sugar stir in sour cream Combine 1/4 cup butter, 1/2 cup brown sugar and 1/2 cup flour - mix until crumbly. Pour in pie crust and bake at 450 for 15 minutes, then lower to 350 for another 30 minutes or until set

RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

Provided by S HODGE

Categories     Rhubarb Pie

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g

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