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Sour Cream Rhubarb Pie
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 438
% Daily Value**
Total Fat 16g
Saturated Fat 9g
Unsaturated Fat 1g
Cholesterol 40mg
Sodium 93mg
Total Carbohydrate 75g
Dietary Fiber 2g
Sugars 67g
Protein 2g
Vitamin A  11%Vitamin C  11%
Calcium  13%Iron  2%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sour Cream Rhubarb Pie

Recipe Tags: Ice Cream Recipes

Date Added: February 23, 2020


1/3 Cup Flour sifted, all-purpose
1 Cup Sour Cream reg or low fat
1/2 Cup Brown Sugar divided
1 1/2 Cups Sugar brown, packed
1/4 Cup Butter soft
4 Cups Rhubarb cubed (can use 3)
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1. Preheat oven to 400F Arrange rhubarb in unbaked pie shell.

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

3. Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb.

4. Bake at 400F for 15 minutes, then at 350F for an additional 30 minutes till fruit is tender, filling set and crumb topping golden.

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Dietary Notes:
This recipe is very low-sodium with 93mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
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