This rhubarb sour cream pie has just four ingredients – plus an unbaked pie crust. Fill the crust with sliced rhubarb, whisk sugar, sour cream, and flour together, pour over the rhubarb and bake. It’s simple and delicious!
- 4 cups rhubarb, thinly sliced
- 1 1/3 cups granulated sugar
- 1 cup sour cream
- 1/3 cup flour
- 1 – 9″ pie crust, unbaked
- Preheat oven to 450º. Roll out pie dough and ease into a 9″ pie plate.
- Slice the rhubarb, and spread it evenly into the pie crust.
- In a medium bowl, beat the sugar, sour cream, and flour until smooth. Pour over the rhubarb.
- Bake for 15 minutes, lower the oven to 350º and continue to bake for another 30 minutes, until the filling is set.
I’m sorry, but I’ll pass on that one…