Sour Cream Rhubarb Pie

deb baldwin


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 paper plate and said it was a little sweet but didn't complain about the rhubarb.
He said that it needed more tapioca (his favorite dessert) :)
You could see the tapioca when you sunk your fork into it.

Recipe by K. Rusten

★★★★★ 5 votes
1 deep-dish 9 inch pie
15 Min
1 Hr 15 Min


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


1Oven: 450 degrees and then 350 degrees
2Put chopped rhubarb in bottom of unbaked pie shell.
Even out the rhubarb.
3Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth.
Pour the mixture over the rhubarb.
4Put 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)

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American