Sour Cream Rhubarb Pie

Rhubarb, you either love it or hate it. For those who are partial to that unique sweet/sour combo that only comes from just the right amount of sugar with the walloping tartness of rhubarb, this is the pie for you. Throw in some sour cream for texture and you have something special.

This is my mother’s recipe, which means that it was almost impossible to get exact measurements. You may need to adjust to get the right taste and texture.

Sour Cream Rhubarb Pie

Lois Schertz
All rhubarb in this pie. A special pie with a custard base of sour cream and eggs.
Prep Time 20 minutes
Baking Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8



  • one unbaked 9 inch pie shell


  • 4 cups chopped rhubarb
  • 3 eggs
  • 1/2 cup sour cream
  • 3 - 4 tbsp flour
  • 1 1/4 cup sugar


  • Preheat oven to 425 degrees.
  • In a large mixing bowl, mix together eggs, sour cream, flour and sugar.
  • Fold in rhubarb
  • Pour into unbaked pie shell.
  • Bake at 425 degrees for 15 minutes. 
  • Reduce oven to 350 degrees and bake for another 40 to 50 minutes, until bottom crust is browned and a knife inserted into center of pie comes out clean.