Sour Cream Rhubarb Pie Recipe

Take a step away from traditional fruit pies with this creamy rhubarb dessert recipe.

| March/April 2012

  • Fresh Cut Rhubarb
    This Sour Cream Rhubarb Pie Recipe comes from an issue of CAPPER's magazine.

  • Fresh Cut Rhubarb

Betti Prentice, Mullen, Nebraska, sends a recipe that appeared in CAPPER’s magazine. She writes, “It makes a lot of filling, so requires a deep crust. I sometimes bake the extra in a small pot-pie tin.”

Easy Rhubarb Recipes

Sour Cream Rhubarb Pie Recipe

Whether you use fresh or frozen rhubarb, this pie is super! It's especially good if you use fresh rhubarb because you get a scrumptious macaroonlike top when baked.

1 9-inch pastry shell, unbaked
3 cups cut-up rhubarb
1 egg, slightly beaten
1 1/2 cups sugar
Dash of salt
3 tablespoons tapioca
1 cup dairy sour cream

Heat oven to 450°F.

Into pie shell, place rhubarb. Blend egg, sugar, salt, tapioca and sour cream until thoroughly mixed. Pour over rhubarb and bake for 15 minutes. Reduce oven temperature to 350° and bake for an additional 35 to 45 minutes, or until filling has firmed and is lightly browned.



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