Gwen's Rhubarb & Sour Cream Pie Recipe
Rhubarb Pie is a special treat, especially since this vegetable (yes, it is a vegetable although most of us use it as we would a fruit) is usually only available in late spring and early summer. It's often paired with strawberries, but is especially delicious on its own in the following pie when mixed with a sour cream filling and baked. Gwen's Rhubarb & Sour Cream Pie comes from my darling Mother-in-Law, Gwen, who passed away at the age of 91 and left a legacy of fabulous southern recipes.
In this delicious pie, the tart rhubarb is balanced by a rich, smooth sour cream custard filling. It's easy to make, and the rhubarb doesn't require any preliminary cooking, so it's quick to put together. Make sure you slice the rhubarb very thin so that it cooks completely.
When choosing rhubarb, try to pick unblemished ribs that are as dark red as possible. The size of the ribs does not matter as far as tenderness, but the darker red ones are the most sweet.
Old fashioned recipes such as Gwen's Rhubarb & Sour Cream Pie remind us of those days when things were less busy and when we didn't subsist on chemical laden convenience foods. This delicious pie will become a favorite during the short rhubarb season and may inspire you to blanch and freeze a few packages of rhubarb for times when it isn't readily available.
8 Servings
2 cups thinly sliced rhubarb
1 9" unbaked pie shell
1 1/2 cups sugar
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/2 cup sour cream
2 eggs
Amount Per Serving
Calories 328 Calories from Fat 108
Percent Total Calories From: Fat 33% Protein 5% Carb. 62%
Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 3 g
Cholesterol 59 mg
Sodium 597 mg
Total Carbohydrate 51 g
Dietary Fiber 0 g
Sugars 38 g
Protein 4 g
Vitamin A 4% Vitamin C 3% Calcium 0% Iron 5%
In this delicious pie, the tart rhubarb is balanced by a rich, smooth sour cream custard filling. It's easy to make, and the rhubarb doesn't require any preliminary cooking, so it's quick to put together. Make sure you slice the rhubarb very thin so that it cooks completely.
When choosing rhubarb, try to pick unblemished ribs that are as dark red as possible. The size of the ribs does not matter as far as tenderness, but the darker red ones are the most sweet.
Old fashioned recipes such as Gwen's Rhubarb & Sour Cream Pie remind us of those days when things were less busy and when we didn't subsist on chemical laden convenience foods. This delicious pie will become a favorite during the short rhubarb season and may inspire you to blanch and freeze a few packages of rhubarb for times when it isn't readily available.
8 Servings
2 cups thinly sliced rhubarb
1 9" unbaked pie shell
1 1/2 cups sugar
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/2 cup sour cream
2 eggs
- Preheat the oven to 375°.
- Place the thinly sliced rhubarb in the pie shell.
- Mix the sugar, flour, salt, nutmeg, sour cream, and eggs until smooth; pour over the rhubarb.
- Bake 45-55 minutes or until the center is set and golden.
Amount Per Serving
Calories 328 Calories from Fat 108
Percent Total Calories From: Fat 33% Protein 5% Carb. 62%
Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 3 g
Cholesterol 59 mg
Sodium 597 mg
Total Carbohydrate 51 g
Dietary Fiber 0 g
Sugars 38 g
Protein 4 g
Vitamin A 4% Vitamin C 3% Calcium 0% Iron 5%
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