Rhubarb Sour Cream Pie

LOVE LOVE LOVE. My husband and 3 kids love it too. I love that you don’t need strawberries to pair with the rhubarb. Tastes great on its own. I followed the recipe as-is and thought it was perfect. It was definitely a “full” pie, so I can see why a store bought crust wouldn’t fit it all. I’ve made it a handful of times in the last year for friends and family.

i loved this and will make it again.

I loved the flavour of this rhubarb. I put only 1 cup of sugar for the rhubarb. However, I found it very gummy as I must cook with gluten free flour which doesn’t end up anything like wheat flour. I thought, maybe another beaten egg, cut back on the gluten free flour and add more tapioca flour to thicken. Any ideas?? Anyone??

I loved it so much! It is super easy to make and love every time I have it. It has been a family favorite for long time.

Absolutely fabulous as written. Important notes: this is a big pie, ideally you would use a 9 inch deep dish pie plate. It will not fit into a pre-made freezer crust that’s already in a tray (even the “deep dish” one). You also must use fresh rhubarb (or it will be too watery) and you must use FULL-Fat sour cream. The sour cream mixture also must be mixed really really well or you’ll have clumps. Also, Although great as written, I prefer a crumb topping with oats. Also don’t open the oven when you turn the temp down and it does need the full 55 minutes.

I use this as a very solid base recipe, with only a few changes: Half or less sugar in the sour cream mixture, For the crumble I add half a cup of rolled oats & double the butter & brown sugar, making a double portion of crumble. We find that the rhubarb maintains more rhubarb flavor & the crumble contributes the sweetness. Also, we find that this pie is best refrigerated overnight before eating. For whatever reason, refrigeration increases the rhubarb flavor & sort of “cures” the pie into a heavenly delight. Everyone loves it.

This is the hands-down favourite pie in our house! Perfect sweet-tangy taste! Frozen rhubarb works just as well for a taste of summer in the dead of winter. Yum!

Delicious and irresistible. Have made several, to rave reviews. Crusty topping “makes” the pie and is very easy. Added some quartered strawberries, about 1/4 of the quantity of rhubarb. Used plain non-fat Greek yogurt instead of sour cream to lower the fat content with no impact on the flavor.

This is the second time I’ve made this. I cut the sugar in half and will reduce it again next time. The first time I made it, It spilled over the edges of the 9” pie plate and made a horrible mess in the oven. This time, I added 1 tbsp of tapioca to help absorb juice, and used a 10” pie plate. Voila! The pie stayed in the pie plate where it belongs.

My wife is cranking on a paper so I volunteered to be supportive this morning. Made Brunch. Used “Grandma’s Secret Pie Crust.” Used Allspice instead of cinnamon on top. When asked if she liked it, our 8-year-old put her finger on her lips and said, “Shhhh.” Definite keeper.

This recipe is a family favourite. Very easy. Everyone loves this pie.

I cut the sour cream in half and added strawberry yogurt. Turned out great

Outstanding pie. Made it for a friends Birthday. She said it was the best rhubarb pie she has ever had! I added a little lemon juice 1/2 tsp to the custard.

This was EXCELLENT! I did add cinnamon and nutmeg. I also used coconut sugar to make it more diabetic friendly. Coconut sugar has more of a brown sugar taste so I thought it would work well with this recipe…and it didn’t disappoint. When I make this again I will use less sugar as the sweetness overpowered the tartness as others have mentioned. I think 3/4-1cp would work better. Very happy with this recipe…enjoy

Will definitely try this recipe again but halve the sugar. Very sweet and overpowers the rhubarb (I also wonder if the sour cream mellows the rhubarb too?). I skipped the crumb topping and went for a loose lattice crust instead which I would do again.

The pie is sweet tart creamy. I love the crunch of the crumb topping! This is a winner.

Without a doubt the best rhubarb pie I have ever tasted! The only change I made was to put a regular pie pastry top on it. So delicious.

very good. Tried making it again and cut a 1/2 cup of the white sugar to boost the tart flavor

Made it last night; just did the taste test – and it is good! I doubled the recipe (mine is photo in 9×13 pan). I added a 1-lb box of strawberries. I doubled recipe, but only put 2 Cups of Sugar – and still plenty sweet!Always add vanilla extract (next time I’ll add Almond Extract). I’m inviting the College Summer Staff for pie & ice cream tonight! ~ Gloria Bay Shore Camp, Sebewaing, Michigan.

This is great! It lets the rhubarb be the top flavor, not too sour and not too sweet!

Heavenly! Totally Amazing! I Devoured the first pie and baking two more for the freezer. My daughter and son-in-law loved theirs. Grandkids thats another story there!