Rhubarb custard pie

"this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone"
 
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Ready In:
1hr 20mins
Ingredients:
7
Yields:
1 pie
Serves:
6
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ingredients

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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

  1. What a keeper of a recipe! I made this with vegan sour cream (recipe #441071) and margarine so it was completely cholesterol free. I'm making this one again because it is so very simple and utterly divine!
     
  2. This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.
     
  3. Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!
     
  4. 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!
     
  5. 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.
     
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RECIPE SUBMITTED BY

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.
 
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