Sour Cream Rhubarb Crumb Pie

Rhubarb and Strawberry Recipes | 1 comment

This was my Mom’s favorite rhubarb dessert. She always used to ask me to make it for her – I enjoyed baking pies more than she did.

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Sour Cream Rhubarb Crumb Pie

Joan Donogh
Rhubarb and sour cream pie with a crumb topping.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 1 10 inch pie


  • Pastry for a single crust 10 inch pie
  • 4 cups cubed rhubarb
  • 1 1/2 cups white sugar
  • 1/3 cup flour
  • 1 cup sour cream


  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/4 cup soft butter


  • Roll out the pie crust and line a 10 inch or 9 inch deep dish pie plate. Trim even with the edge of the pie plate.
  • Arrange rhubarb in the pie shell.
  • Mix together the sugar, flour and sour cream. Pour mixture over the rhubarb.


  • In a small bowl combine the flour and brown sugar. Stir in the butter until crumbly. Sprinkle over the rhubarb.
  • Bake at 450 degrees F. for 15 minutes.
  • Reduce heat to 350 and continue to bake for another 30 minutes.


1 Comment

  1. Owensbowl

    5 stars
    I’ve made this pie several times and it is fabulous!! It is best chilled well and even tastier the next day!


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