Happy Pi Day!

In honour of Pi Day, I thought I would share my favourite pie recipe: Rhubarb Sour Cream Pie. Amazingly lovely, and so Nova Scotian.

Rhubarb Sour Cream Pie

1  Unbaked, 9 inch pie crust – homemade or your favourite frozen brandpie

3 cups rhubarb, in 1″ lengths

1 cup white sugar
1/4 cup all-purpose flour
3/4 cup sour cream

1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, softened

Place rhubarb in pie crust.

Mix sugar and flour in small bowl, then blend in sour cream. Pour over the rhubarb.

Topping: Mix brown sugar and flour. Add softened butter and mix (get your fingers into it) until crumbly. Sprinkle over pie.

Bake at 425F for approximately 50 minutes.


  1. This recipe for standard pie plate – if using deep dish, increase to 4 cups rhubarb, and adjust other ingredients incrementally.
  2. This pie frequently bubbles over. Place a baking tray under your pie pan to contain the mess.
  3. Using frozen rhubarb? This tends to make a very wet pie. Sprinkle some Minute Tapioca in the pie shell to soak up the extra water.

One thought on “Happy Pi Day!

  1. I know this pie is delicious and I will be sure to make it. Thanks for sharing. After clear soups it sounds so delightful.
    ~Sheila M. Henry
    Exit Realty Specialists
    157 Hampton Road, Rothesay
    E2E 2R3
    fax2email: 5068499368

    Sent wirelessly from my BlackBerry device on the Bell network.
    Envoyé sans fil par mon terminal mobile BlackBerry sur le réseau de Bell.

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