Sour Cream Rhubarb Pie Recipe

Name: Sour Cream Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rhubarb (fresh or frozen & thawed); ½ cup sugar; 1 pie shell, baked; 8 ounces cream cheese, softened; 1 tablespoon flour; 2 eggs, slightly beaten; 1 cup sugar; 1 cup sour cream; 1 teaspoon vanilla; 2 tablespoons sugar

Servings: persons

2 cups rhubarb (fresh or frozen & thawed)
½ cup sugar
1 pie shell, baked
8 ounces cream cheese, softened
1 tablespoon flour
2 eggs, slightly beaten
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
2 tablespoons sugar

1
FOR THE PIE:.
2
Preheat oven to 350.
3
In a large bowl, mix together the rhubarb & 1/2 cup sugar & set aside.
4
In another bowl, beat the eggs, flour & 1 cup sugar.
5
Mix with the rhubarb & pour into pie shell.
6
Bake for 30 minutes.
7
Remove from oven & let cool for about 30 minutes.
8
TOPPING:.
9
Mix together the sour cream, vanilla & 2 T. sugar.
10
Spread evenly on top of pie & bake another 5 minutes.
11
Cool completely before serving.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups rhubarb (fresh or frozen & thawed), ½ cup sugar, 1 pie shell, baked, 8 ounces cream cheese, softened, and more.

Yes, Sour Cream Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Rhubarb Pie

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