Short Description
Rhubarb Sour Cream Pie is a delightful combination of tart rhubarb and a rich, creamy custard filling, all nestled in a flaky pie crust. With its balance of tangy and sweet flavors, this pie is the perfect way to enjoy fresh rhubarb during the spring and summer months. Serve it warm or chilled for a deliciously comforting dessert.
Why You’ll Love This Recipe
- Perfect balance of tart and sweet – The rhubarb’s tang pairs beautifully with the creamy filling.
- Rich and creamy texture – Sour cream adds a luscious, velvety consistency.
- Flaky, buttery crust – The perfect base for the smooth custard filling.
- Great for any occasion – Ideal for family gatherings, holidays, or a weekend treat.
- Easy to make – Uses simple ingredients and straightforward steps.
Ingredients
For the Pie:
1 (9-inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 large egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
1. Preheat the Oven
- Set your oven to 350°F (175°C).
2. Prepare the Filling
- In a large mixing bowl, whisk together the egg, sugar, sour cream, and flour until smooth and well combined.
3. Add the Rhubarb
- Fold in the chopped rhubarb, ensuring it is evenly coated with the custard mixture.
4. Assemble the Pie
- Pour the filling into the unbaked pie crust, spreading it evenly.
5. Bake the Pie
- Place the pie on the middle rack of the oven and bake for 50-55 minutes, or until the filling is set and slightly golden on top.
- If the crust browns too quickly, cover the edges with aluminum foil.
6. Cool and Serve
- Let the pie cool for at least 1 hour before serving.
- Serve warm or chilled, optionally topped with whipped cream or vanilla ice cream.
Servings and Timing
- Servings: 8 slices
- Preparation Time: 15 minutes
- Baking Time: 50-55 minutes
- Total Time: About 1 hour 10 minutes
Variations
- Streusel Topping – Add a crumbly streusel made of butter, flour, sugar, and cinnamon for extra crunch.
- Strawberry Rhubarb Version – Replace 1 cup of rhubarb with strawberries for a fruitier twist.
- Cinnamon-Spiced Custard – Add ½ teaspoon cinnamon to the filling for warmth.
- Gluten-Free Option – Use a gluten-free pie crust and flour substitute.
- Nutty Crunch – Sprinkle chopped pecans or almonds on top before baking.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the pie tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Warm slices in the microwave for 20-30 seconds, or enjoy chilled.
FAQs
Can I use frozen rhubarb?
Yes, but thaw and drain it first to prevent excess moisture in the pie.
How do I know when the pie is fully baked?
The custard should be set in the center and slightly golden on top.
Can I make this pie ahead of time?
Yes! It tastes even better after chilling for a few hours.
Do I need to pre-bake the crust?
No, the crust bakes along with the filling.
What can I serve with this pie?
Whipped cream, vanilla ice cream, or a drizzle of caramel sauce complement it beautifully.
How do I keep the crust from burning?
Use a pie shield or foil to cover the edges if they brown too quickly.
Can I reduce the sugar?
Yes, you can use 1 cup of sugar instead of 1 ½ cups for a less sweet version.
What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts for neat slices.
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt provides a similar tangy flavor with a slightly lighter texture.
Is this pie best served warm or cold?
It’s delicious both ways—warm for a softer filling, chilled for a firmer texture.
Conclusion
Rhubarb Sour Cream Pie is a creamy, tangy, and comforting dessert that’s simple to make and bursting with flavor. Whether served warm or cold, it’s a perfect way to showcase fresh rhubarb in a deliciously rich custard filling. Try this classic recipe today and enjoy a slice of homemade goodness!
Print
Rhubarb Sour Cream Pie
- Total Time: 0 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
This Rhubarb Sour Cream Pie is a creamy, tangy, and slightly tart dessert with a perfectly balanced sweet filling. Made with fresh rhubarb, sour cream, and a buttery crust, this unique pie is a must-try for rhubarb lovers. Perfect for spring and summer gatherings!
Ingredients
Notes
For extra flavor, add ½ tsp cinnamon to the crumb topping.
✔ Use frozen rhubarb? Thaw and drain excess liquid before using.
✔ Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
