Sour Cream Rhubarb Crumb Pie
"I have been making this particular pie for so long that the paper is yellow with age! The topping gives this smooth and delicious pie an unexpected crunch!"
photo by Todds Wife
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
1 "10 inch pie"
ingredients
- 1 10 inch pie pastry
-
Filling
- 4 cups fresh rhubarb, cubed
- 1 1⁄2 cups granulated sugar
- 1⁄3 cup all-purpose flour
- 1 cup sour cream
-
Crumb Topping
- 1⁄2 cup all-purpose flour
- 1⁄2 cup brown sugar
- 1⁄4 cup soft butter
directions
- Preheat oven to 450F degrees.
- Arrange rhubarb in unbaked pie shell.
- Mix together granulated sugar and 1/3 cup flour.
- Stir in sour cream and pour evenly over rhubarb.
- Combine crumb ingredients and sprinkle over filling.
- Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A smashing success--everyone loves it! Same crumb topping my mother always used on her apple pies--also good with chopped pecans added. I have made this several times now using My No Roll Pie Crust #51537, pre-baked. I use frozen rhubarb as we rarely have fresh available--just make sure it's completely thawed--about 1 1/4 - 1 1/2 16 oz bags = 4 cups--cutting the pieces to even size. This one is best eaten the first day, in my opinion. Yummmmm! -
Perfect. Just like my German Grandma used to make. -
This pie is delicious! Must set first before serving, otherwise runny. Made night before and everyone loved it. My dad even took a piece home!! -
The flavor was outstanding in this pie, sweetness didn't overpower the tang of the rhubarb - it was a perfect balance between tangy, sour & sweet. But the consistency was VERY soupy. I'm not sure why - I followed the directions exactly. Unfortunately the runny filling will eliminate this recipe from my cookbook. -
Very good and a nice change from the customary rhubarb pie. Thanks for sharing it.
see 8 more reviews
RECIPE SUBMITTED BY
MMers
Tecumseh, 0
I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!!
<br>
<br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!).
<br>
<br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.
