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Sour Cream Rhubarb Pie

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Submitted by margie

YIELD

6 servings

PREP

5 min

COOK

45 min

READY

50 min

Ingredients

1 1
LARGE LARGE PIE SHELL (9 INCH)
3 to 4
CUPS RHUBARB
cubed *
1 ½ 355
CUPS ML SUGAR
79
1 237
CUP ML SOUR CREAM
Topping
½ 118
½ 118
CUP ML BROWN SUGAR *
¼ 59
CUP ML BUTTER
soften

Directions

Preheat oven to 400℉ (200℃).

Arrange rhubarb in unbaked pie shell.

Mix sugar and flour; blend in sour cream and pour over mixture evenly.

Blend topping ingredients until crumbly.

Sprinkle crumbs over rhubarb.

Bake at 400℉ (200℃) for 15 minutes, then at 350℉ (180℃) F for an additional 30 minutes until fruit is tender, filling set and crumb topping golden.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 514 40% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 211mg 9%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 1%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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