a pie recipe that every member of my family cries out for my mum to make whenever we get together. Wonderful reheated and served with vanilla ice cream on the side! This dish is in Grace M. Novak’s honor.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 274 mg |
| Sugars | 40 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My go to custard rhubarb pie! The entire family loves it on the tangy side, so I just reduce the sugar a bit. Make it how you love it-sweet or tangy-the sugar reduction does not chnage the qualities of the bake.
Delicious. My new favorite pie recipe.
followed directions as written ,however did use chilled butter for topping. My husband’s new favorite
It is not that it was bad, it just did not taste like rhubarb. The taste was smooth & good but when the name has rhubarb in it you expect it to taste like rhubarb.
It tasted a lot like Rhubarb Pie. In fact, it used the same ingredients!! I love that it didn’t taste like beef stew, which I despise. Also, the flavor of the day I had in a single scoop drop cone which I dropped. I don’t recommend that you do that, but the beef stew was delicious, even though the rhubarb left a weird aftertaste. Still, I tolerated it and I recommend that you use less beef stew meat. More sugar though, as always.
Thank you for sharing this recipe!! Wouldn’t change a thing, it’s fantastic!!
I made it exactly as directed. Absolutely wonderful. This is going in my keep book.
This went over swimmingly at a family picnic. Like other reviewers, I increased the rhubarb to 4 cups, and used brown sugar instead of white for the crumble topping . Delicious.
This was really simple and the only change I made was add 4 cups instead of 3. Would make this again.
I had frozen rhubarb last fall in 4 cup bags, so that’s what I used, and followed the rest of the recipe exactly. This will now be my “go to” pie. It was amazing!! I can see using brown sugar instead of white, but I thought it was amazing just as it was written. Thanks David for sharing your mother’s recipe. I made this for myself on Mother’s Day!! Well I shared, but it was a special treat to make Mother’s Day even better!! YUM!
It looked pretty but tasted bland. I won’t be saving this recipe
Wow! Just ate a slice with some vanilla ice cream. Amazing! I used fat-free sour cream and the custard was soft…will up the flour next time. I used about 4 cups of rhubarb as that’s what I had. Not overly sweet, but packed with flavor. This is a keeper!!!
Your butter does not have to be cold. I use soft margarine and it always crumbles. This recipe is awesome
I have a very, very similar recipe for a peach pie.
This makes an outstanding rhubarb pie. Probably the best one i have ever made. I didnt change a thing on the recipe.
One of the best pies I ever had. I increased the amount of rhubarb
This was just wonderful. I didn’t change a thing. I gave all but one piece away and both persons raved & raved about how good it was. This is a keeper!
This was so good that after I had a piece I had to have another! This is a special recipe. Thank you!
I followed the advise of others and used 4 cups of rhubarb. Also used fat free sour cream and increase the flour to 3 tablespoons. Turned out perfectly– great consistency, good flavor and looks picture perfect. Added suggestion– make sure you use a 9″ pie crust or bigger! The whimpy deep dish 8″ pre-made crusts will overflow in your oven… not a pretty site.
Where to start. Hubby liked it some so he is eating it, I can’t. I was very disappointed in that I love Rhubarb Pie. Did exactly as recipe called, except for adding 1 c more of rhubarb which wasn’t enough should I make this again. The one thing I would do different out of our family preference would be to make a marg, brown sugar, flour & oatmeal topping instead of this one. It seemed blah to me.
Oh my goodness this is good! Will be a staple during rhubarb season at our home. Made this in a deep dish pie pan and increased the rhubarb to 4 C. Amazing!!!