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


Add to Grocery List

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

How to Make Sour Cream Rhubarb Pie


  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)

Printable Recipe Card

About Sour Cream Rhubarb Pie

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

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