Rhubarb Sour Cream Pie: A Tangy and Creamy Spring Delight

Rhubarb Sour Cream Pie: A Tangy and Creamy Spring Delight

Looking for a unique and delicious pie to celebrate rhubarb season? This Rhubarb Sour Cream Pie is the perfect blend of tangy and sweet, with a creamy custard filling that complements the tartness of fresh rhubarb. Whether you’re a rhubarb enthusiast or trying it for the first time, this pie is sure to impress.

Why You’ll Love This Recipe

  • Tangy & Sweet Harmony: Tart rhubarb pairs beautifully with a creamy, slightly tangy custard filling.
  • Creamy Texture: The sour cream custard adds a luscious, velvety layer that elevates the pie.
  • Versatile Crust Options: Use a classic pie crust or a buttery crumb topping for extra crunch.
  • Springtime Classic: Perfect for using fresh rhubarb during its peak season.
  • Make-Ahead Friendly: Can be prepared ahead and chilled until ready to serve.

Ingredients

For the Filling:

  • 3 cups chopped fresh rhubarb (about 1-inch pieces)
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour (for thickening)
  • 1 cup sour cream
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • Pinch of salt

For the Crust:

  • 1 (9-inch) unbaked pie crust (homemade or store-bought)

Optional Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat & Prep

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pie crust and place it in a 9-inch pie dish. Flute the edges or trim as desired.

2. Make the Filling

  1. In a large bowl, combine the chopped rhubarb, granulated sugar, and flour. Toss to coat the rhubarb evenly.
  2. In a separate bowl, whisk together the sour cream, beaten egg, vanilla extract, and a pinch of salt.
  3. Add the sour cream mixture to the rhubarb and stir until well combined.

3. Assemble the Pie

  1. Pour the filling into the prepared pie crust, spreading it evenly.

4. Add the Crumb Topping (Optional)

  1. In a small bowl, mix the flour and brown sugar.
  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Sprinkle the crumb topping evenly over the filling.

5. Bake the Pie

  1. Place the pie on the middle rack of the oven and bake for 45–50 minutes, or until the filling is set and the crust is golden brown.
  2. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.

6. Cool and Serve

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