Sour Cream Rhubarb Pie Recipe

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Sour Cream Rhubarb Pie
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  1. In a 96+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° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.31 Kcal (2191 kJ)
Calories from fat 196.33 Kcal
% Daily Value*
Total Fat 21.81g 34%
Cholesterol 55.78mg 19%
Sodium 177.32mg 7%
Potassium 148.27mg 3%
Total Carbs 76.61g 26%
Sugars 32.08g 128%
Dietary Fiber 2.91g 12%
Protein 6.25g 13%
Vitamin C 3.6mg 6%
Vitamin A 0.1mg 4%
Iron 1.5mg 8%
Calcium 164.1mg 16%
Amount Per 100 g
Calories 237.18 Kcal (993 kJ)
Calories from fat 88.98 Kcal
% Daily Value*
Total Fat 9.89g 34%
Cholesterol 25.28mg 19%
Sodium 80.37mg 7%
Potassium 67.2mg 3%
Total Carbs 34.72g 26%
Sugars 14.54g 128%
Dietary Fiber 1.32g 12%
Protein 2.83g 13%
Vitamin C 1.7mg 6%
Vitamin A 0.1mg 4%
Iron 0.7mg 8%
Calcium 74.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
  • 14

Good Points

  • saturated fat free,
  • low sodium

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