Rhubarb Sour Cream Pie

This was a grandmother’s recipe that has become a family favorite.

For Crust:

3c                Flour

1/2c            Butter (cold)

2tsp            Sugar

1/8tsp         Salt

2c               Cold water


– In large mixing bowl

– Add dry ingredients.

– Using cheese grater, grate the butter into the dry ingredients.

– Gently mix the butter til just combined.

– Place dough on counter, and knead

 – Cut the dough in half and set one one half aside.

– Next take one half and roll out to 1/4 inch thick.

– Place in pie pan, a little bit over lapping.

Pie Filling:

1&1/2c         sugar

3                   eggs

3/4c              sour cream

2Tbsp           flour

2c                 rhubarb (4stalks, 1/4in pieces ).

1tsp              vanilla


– In large mixing bowl

– Add all dry ingredients, mix.

– Add eggs, mix well.

– Add vanilla and mix well.

– Add rhubarb

stir the mixture well

_  Gently put the rhubarb mixture onto the crust.

For Topping:

3/4c        sugar

3Tbsp     flour

3Tbsp     Butter (melted)


-Mix ingredients together.

Once the ingredients are mixed well.

I find it easier to use my fingers to spread this mixture over the pie evenly as the topping will be crisp.

Place in a 350degree oven for 25-30 minutes.

* whipping cream if you would like it, but I enjoy it with out.


2 thoughts on “Rhubarb Sour Cream Pie

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