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Sour Cream Rhubarb Pie

posted in: Cream, Desert, Rhubarb 0

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  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 1 egg
  • 3 cups chopped fresh or frozen rhubarb
  • 1 (9 inch) unbaked pastry shell
  • 1/2 cup quick-cooking oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange or lemon peel
  • 1/3 cup cold butter or margarine
Servings: 6

  1. In a mixing bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
  2. For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Estimated Nutrient Breakdown:

Calories: 3,379.48
Weight: 1,276.52g
Total Fat: 159.06g
Saturated Fat: 74.22g
Trans-Fat: 2.50g
Monounsaturated Fat: 48.67g
Polyunsaturated Fat: 23.20g
Protein: 37.36g

Cholesterol: 442.24g
Sodium: 1,037.41g
Calcium: 762.65g
Magnesium: 252.80g
Potassium: 2,085.62g
Iron: 8.98g
Zink: 5.77g
Phosphorus: 955.42

Vit A: 1,009.71
Vit B1: 1.17
Vit B2: 1.10
Vit B3: 5.51
Vit B6: 0.54
Vit B12: 1.20
Vit D: 112.86
Vit E: 112.86
Vit K1: 117.33


Caution: Gluten,Wheat,Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are interesting.

Author: Allrecipes
Tags: Wild Food Box,Cream,Rhubarb

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