Name: Rhubarb custard pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 pie, 6 serving(s)
Ingredients: 4 cups fresh rhubarb or 4 cups frozen rhubarb (if frozen rinse with water and drain); 1 1/4 cups sugar; 1/3 cup flour; 1 cup sour cream; 1/2 cup flour; 1/2 cup brown sugar; 1/4 cup butter

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Recipe by DotM7037

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this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone

Ready In:: 1hr 20mins
Serves:
Yields:
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ingredients

4 cups fresh rhubarb or 4 cups frozen rhubarb (if frozen rinse with water and drain)
1 ¹⁄₄ cups sugar
¹⁄₃ cup flour
1 cup sour cream
¹⁄₂ cup flour
¹⁄₂ cup brown sugar
¹⁄₄ cup butter

directions

mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
put in a pie shell.
mix together 1/2 cup flour, brown sugar and butter
put crumbs over rhubarb.
put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.

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RECIPE MADE WITH LOVE BY

@DotM7037

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@DotM7037

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"this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone"

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review by Vin Cent

6/15/2012

What a keeper of a recipe! I made this with vegan sour cream (recipe #441071) and margarine so it was completely cholesterol free. I'm making this one again because it is so very simple and utterly divine!

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review by Kirste

5/2/2010

Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!

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review by Kate57

6/26/2006

This is a simple recipe that is very good. When serving this pie warm, my custard was creamy (which I don't mind at all!) with the crunch of the crumb crust and a cup of coffee, ummmmm. I might be tempted to add an egg to the sour cream mixture next go round for a bit firmer custard. We just have a hard time waiting for pies to cool before we eat them! Thanks for sharing!

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review by Gerry

6/21/2006

Made for a great pie! Finally managed to get to the making of the rhubarb pies that everyone was waiting for. Along with one of our favorites I choose two new recipes and all three were well received. I have always loved Sour Cream Raisin pie and would never have thought to using the sour cream for rhubarb! Made as posted and wouldn't change a thing. Absolutely delicious and can't wait to be serving this one to summer guests. Thank you for a wonderful rhubarb recipe to add to my collection.

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review by Mary Partch

5/17/2006

This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.

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