Put sliced rhubarb into the pie crust. In bowl, mix together sugar, sour cream, flour and cinnamon and pour these over rhubarb. Bake in an 350 degree F oven for 50 to 65 minutes (usually about an hour) or until sour cream is slightly browned in patches. Wait until this pie cools to get the real sweet and sour yummy taste. If you eat it while it's still hot, not only will the filling not be "set up" but it will taste very sour. But after it cools, it tastes just right! I like sour things so I reduce the sugar to 1 cup.
Note: You should double the recipe and make 2 of these yummy pies, because way back in 1980 when I first tasted this pie (the first time I met my then boyfriends parents) I thought I disliked all pie. But after I tried one slice of this, I couldn't stop myself and kept coming back for more of his mom's wonderful rhubarb cream pie. (I think I had 4 pieces the night we arrived!) Mt. St. Helens blew the next day, turning the whole sky pitch-black (which turned the street lights on at noon!) We had a hard time driving back through all the ash to our jobs at Boeing, but I had her tasty recipe in my pocket! She's since passed on to the happy bakery in the sky, but her recipe lives on, and it's the only pie I'll make. I love it, love it, LOVE IT!
Here's a bunch more rhubarb pie recipes:
By Cyinda from near Seattle
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