Rhubarb custard pie
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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:
- Units:
5
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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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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!Reply
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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.Reply
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