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Prep: Preheat oven to 425 degrees F/218 degrees C
Topping
Mix together cornflakes â…“ cup brown sugar and 2 tablespoon flour.
Cut in the ½ cup butter.
Stir until mixture forms a crumb. then set aside.
Filling
Mix sour cream, 5 tablespoon flour, cinnamon, orange zest, remaining brown sugar (½ cup) white sugar, and rhubarb together.
Pour into unbaked pie shell.
Sprinkle with the cornflake topping.
Bake in preheated oven at 425 degrees F/218 degrees C for 10 minutes
Reduce oven heat to 350 degrees F/176 degrees C and bake for another 30- 35 minutes.
Cool for 10 minutes on a wire rack and refrigerate for at least 30 minutes to set. The longer the pie sits in the fridge, the more it will firm up.
Garnish (optional)
Mix a little sour cream and powdered sugar together until you get desired taste and add a dollop to the top of the pie, then each piece. Add a little orange zest and chopped fresh rhubarb. It also pairs well with a scoop of vanilla ice cream and/or a cup of coffee!
Notes
Adapted from pg 127 traditions of cookingÂ
Nutrition Facts
📋 Sour Cream Rhubarb Pie Recipe
Amount Per Serving (1 slice)
Calories 426Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 33mg11%
Sodium 163mg7%
Potassium 237mg7%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 42g47%
Protein 4g8%
Vitamin A 538IU11%
Vitamin C 5mg6%
Calcium 105mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.