Rhubarb custard pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 946.36 ml fresh rhubarb or 946.36 ml frozen rhubarb (if frozen rinse with water and drain)
- 295.73 ml sugar
- 78.78 ml flour
- 236.59 ml sour cream
- 118.29 ml flour
- 118.29 ml brown sugar
- 59.14 ml butter
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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Reviews
-
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!
-
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.
RECIPE SUBMITTED BY
DotM7037
Canada
I'm a farm girl from Ontario, now living in Newfoundland for 27 years and love
it. Lots of fresh air and a beautiful view of the water. Space to enjoy all my
flower beds, and friendly people. I love to cook and feed people well, with all my
added Newfoundland recipies its no problem. My favorite cook books are a set
of Betty Crocker books, 20 in all, which I have had for at least 35 years.