Prep 10 mins
Cook 1 hr
I am not a rhubarb fan usually, but I loveit in this pie! It was my grandma's recipe and it is very good. You'll be fighting over the last piece.
- 354.88 ml sugar
- 29.58 ml flour
- 2.46 ml salt
- 2 eggs
- 118.29 ml sour cream
- 473.18 ml rhubarb, cut into small pieces
- 29.58 ml margarine, melted
- 1.23 ml cinnamon
- unbaked 9-inch pie crust
- Combine sugar and flour in mixing bowl.
- Add eggs, sour cream, margarine, and rhubarb.
- Pour into unbaked pie shell.
- Bake at 375F for 1 hour.
- Sprinkle cinnamon on top.
This pie had great flavor but took 1 hour and 20 minutes to bake, and the crust was really getting too brown, so I took it out and hoped for the best. The filling was still not set, and the crust was so overcooked it was impossible to get out of the pie plate. It may have been my oven, although I doubt it. I love this pie normally, it just didn't work for me, sorry! Made for Name That Ingredient tag game, 2013
This was wonderful. Just what we wanted. Made the crust from another recipe on this site and did not have sour cream so substituted yogurt w/ 1/2 tablespoon of cornstarch, but followed directions other than that. Served with Cool Whip topping. Thanks for an excellent easy recipe to enjoy rhubarb.
I walked in the house with a handful of rhubarb. This one was the first recipe that popped up and was that ever lucky! Yum, yum, yum! Even my non-rhubarb eating husband who normally avoids desserts came back for seconds.