Rhubarb custard pie

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:

ingredients

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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  1. Vin Cent
    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!
    Reply
  2. Kirste
    Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!
    Reply
  3. Kate57
    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
  4. Gerry
    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
  5. Mary Partch
    This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.
    Reply
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