Name: Rhubarb Sour Cream Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3 cups chopped fresh rhubarb; 1 cup granulated sugar; 1 tablespoon all-purpose flour; 1 cup sour cream; 1 large egg; 1 teaspoon vanilla extract; ¼ teaspoon salt; ½ cup all-purpose flour; ⅓ cup brown sugar; ¼ cup cold unsalted butter (cut into small cubes)

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There’s something utterly nostalgic and joyful about a slice of Rhubarb Sour Cream Pie—tangy, creamy, with a buttery topping and vivid pink pockets of fruit. If you’re craving a dessert that strikes a perfect balance of sweet and tart, with that old-fashioned charm, this recipe will utterly win you over. Whether you grew up pulling rhubarb stalks from the garden or are discovering their zing for the first time, this pie is simply a celebration of summer and comfort in every bite.

Rhubarb Sour Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted to see how uncomplicated the ingredients list is for this Rhubarb Sour Cream Pie. Each element brings something crucial—whether it’s rich texture, signature flavor, bright color, or that irresistible crumbly topping.

Unbaked 9-inch Pie Crust: The classic base, ready to hold all the creamy, tart goodness; feel free to use homemade or a good quality store-bought shell.
Chopped Fresh Rhubarb (3 cups): The star of the show, bringing bold color and puckery flavor—use fresh for best results.
Granulated Sugar (1 cup): Essential for balancing out the rhubarb’s tang and creating a luscious filling.
All-Purpose Flour (1 tbsp, plus ½ cup for topping): Slightly thickens the filling and forms the crumbly texture in the streusel topping.
Sour Cream (1 cup): Lends a lovely creaminess and distinct, slightly tangy undertone.
Large Egg (1): Helps set the filling and gives a custard-like texture.
Vanilla Extract (1 tsp): Adds warm, inviting aroma and rich background flavor.
Salt (¼ tsp): Just a pinch highlights all the other flavors perfectly.
Brown Sugar (⅓ cup, for topping): Provides a deep caramel note and gorgeous color in the crumble.
Cold Unsalted Butter (¼ cup, for topping): Gives the topping its irresistible golden crunch—cube the butter for best results.

How to Make Rhubarb Sour Cream Pie

Step 1: Preheat and Prepare the Crust

Start by preheating your oven to 400°F. While it heats up, gently nestle your unbaked pie crust into a 9-inch pie plate, letting the edges drape just right before crimping them for that lovely, rustic finish. This foundation will cradle all the wonderful layers to come!

Step 2: Make the Creamy Filling

In a large mixing bowl, whisk together the granulated sugar, 1 tablespoon of flour, sour cream, egg, vanilla extract, and salt. Stir until the mixture is absolutely smooth and creamy, which ensures a luscious custard base for your Rhubarb Sour Cream Pie.

Step 3: Add the Rhubarb

Gently fold the chopped rhubarb into your creamy mixture, turning carefully to coat every bit. The rhubarb’s bright, tart flavor will mingle beautifully with the rich filling, and you’ll see pretty pops of pink throughout the bowl!

Step 4: Fill the Pie and Prepare the Topping

Pour the filling snugly into the prepared pie shell, smoothing the top with a spatula for even baking. In a separate bowl, combine the ½ cup of flour with the brown sugar, and cut in the cold butter using a fork or pastry cutter. You’re aiming for a crumbly mixture—think sweet, chunky sand!

Step 5: Add the Streusel Topping

Sprinkle your buttery crumble evenly over the pie. This topping turns gorgeously golden and crisp as it bakes, contrasting perfectly with the creamy filling beneath.

Step 6: Bake to Perfection

Slide the pie into your preheated oven and bake at 400°F for 15 minutes, then lower the temperature to 350°F. Continue baking for another 30 to 35 minutes, watching for the topping to become golden brown and the center to set up just right.

Step 7: Cool and Slice

Once your Rhubarb Sour Cream Pie is baked, let it cool completely—this step is key for the filling to firm up and slice cleanly. Pop it in the fridge for a few hours if you have the patience, and get ready for a perfect wedge!

How to Serve Rhubarb Sour Cream Pie

Garnishes

A dollop of freshly whipped cream, a scattering of lemon zest, or even a few sliced strawberries on top will elevate each slice both visually and in taste. Mint leaves are a gorgeous touch, especially if you want a pop of green against the blush pink filling.

Side Dishes

This pie shines beautifully with a side of cold vanilla ice cream (classic, always!). For something a bit different, try pairing with crème fraîche or Greek yogurt—the tang resonates with the rhubarb’s pucker for a brilliant flavor combo.

Creative Ways to Present

Turn your Rhubarb Sour Cream Pie into elegant party-ready desserts by slicing into mini wedges and plating with edible flowers or spun sugar. If you like, bake the filling in individual tart shells for pretty, personal servings—guests will swoon over the presentation!

Make Ahead and Storage

Storing Leftovers

Simply cover any leftover rhubarb sour cream pie slices with plastic wrap or store them in an airtight container in the refrigerator. They’ll keep beautifully for up to three days, and the chilled filling is wonderfully refreshing.

Freezing

If you want to make the pie ahead, let it cool completely, then wrap tightly and freeze whole or in individual slices. When wrapped well, it will keep for up to 2 months—just thaw overnight in the fridge for a cool, creamy treat.

Reheating

While this pie is a delight straight from the fridge, you can gently warm single slices in a low oven if you’d like to take the chill off. About 10 minutes at 300°F should do it; just avoid overheating so the filling stays beautifully set.

FAQs

Can I use frozen rhubarb for Rhubarb Sour Cream Pie?

Absolutely! Just thaw and drain the frozen rhubarb well before using to prevent excess liquid from making the pie soggy. The flavor remains fantastic.

Is it possible to make this pie gluten-free?

Definitely—just swap the regular pie crust for your favorite gluten-free version and use a 1:1 gluten-free flour blend in both the filling and crumb topping.

How do I prevent the bottom crust from getting soggy?

Blind-baking (pre-baking) your crust for about 10 minutes before adding the filling can help keep it crisp. Also, be sure not to add excess liquid from the rhubarb.

Can I substitute some of the rhubarb with other fruit?

Yes! Strawberries are a classic pairing for rhubarb if you’d like a sweeter, more complex filling. Try replacing up to half the rhubarb for a gentle twist.

Do I need to peel rhubarb before using it?

No need to peel fresh rhubarb—just trim the ends and remove any tough, stringy bits. The beautiful pink color comes from the skin!

Final Thoughts

If you’ve never tried making a Rhubarb Sour Cream Pie, let this be the summer you dive in. The tender crumble, silky filling, and tangy bursts of fruit come together in a way that’s truly special. Share it with friends, serve it at gatherings, or simply tuck away a slice for yourself—you deserve it!

Rhubarb Sour Cream Pie Recipe

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4.9 from 16 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the creamy, tangy goodness of this Rhubarb Sour Cream Pie that perfectly balances the tartness of fresh rhubarb with a luscious sour cream filling, all nestled in a flaky pie crust.

Ingredients

Scale

Pie Filling:

1 unbaked 9-inch pie crust
3 cups chopped fresh rhubarb
1 cup granulated sugar
1 tablespoon all-purpose flour
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt

Topping:

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold unsalted butter (cut into small cubes)

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Prepare the crust: Place the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired.
Make the filling: In a large bowl, combine sugar, flour, sour cream, egg, vanilla, and salt. Fold in rhubarb. Pour into crust.
Prepare the topping: Mix flour and brown sugar. Cut in butter until crumbly. Sprinkle over the pie.
Bake: Bake at 400°F for 15 minutes, then reduce to 350°F and bake for 30–35 minutes until set.
Cool and serve: Let the pie cool completely before slicing and serving.

Notes

This pie is best chilled for a few hours before serving to help the filling set.
You can substitute part of the rhubarb with strawberries for a sweeter twist.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American