Menu

Sour Cream Rhubarb Pie

Add a Review
Total Time
Prep: 25 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Doreen Martin, Kitimat, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

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

Now Trending

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Test Kitchen Approved

Sour Cream Rhubarb Pie

Add a Review
Prep Time 25 min
Cook Time 50 min
Yield 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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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

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

Loading Popular in the Community
Loading Reviews