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.
Sour Cream Rhubarb Crumb Pie
Rhubarb and sour cream pie with a crumb topping.
Ingredients
- 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
Topping:
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/4 cup soft butter
Instructions
- 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.
Topping:
- 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.
I’ve made this pie several times and it is fabulous!! It is best chilled well and even tastier the next day!