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.

Credits

Lois Schertz

Crust

One unbaked single crust pie shell.

Filling

4 cups chopped rhubarb
3 eggs
1/2 cup sour cream (2 large tablespoons, not measuring)
3-4 tablespoons flour
1 1/4 cup sugar

Instructions

Preheat oven to 425 degrees.

Mix eggs, sour cream, flour and sugar. Fold in rhubarb. Pour into a 9 in unbaked pie crust. 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 come out clean.

Sour Cream Rhubarb Pie Ingredients

These are the ingredients that you will need to make this recipe.

Filling

Rhubarb
Eggs
Sour Cream
Flour
Sugar

Crust

One unbaked single crust pie shell.