There’s a special kind of joy in baking a pie that fills your kitchen with a tart-sweet aroma, and this rhubarb sour cream pie is one I’ve been perfecting for years. After two decades of sharing recipes, I can tell you this one stands out creamy, tangy, and just the right amount of rustic charm. It’s a springtime favorite that’s as fun to make as it is to eat. Ready to give it a whirl?

Why You’ll Love This Recipe

This pie is a flavor adventure! The sharp bite of rhubarb meets the smooth richness of sour cream, all wrapped in a buttery crust. It’s not too sweet, not too tart just balanced perfection. Whether you’re a pie newbie or a seasoned baker, this recipe’s forgiving nature and delicious outcome will win you over every time.

Pure Comfort

There’s something soul-warming about a slice of this pie, especially when the days start getting longer. The creamy filling softens the rhubarb’s edge, creating a dessert that feels like a cozy hug. I’ve served this to friends on chilly evenings, and it always sparks smiles pure comfort on a plate.

Ingredients For Rhubarb Sour Cream Pie

What You Need

Pie Crust: 1 unbaked 9-inch crust (homemade or store-bought your call!).
Rhubarb: 3 cups, chopped into ½-inch pieces (fresh is best, but frozen works too).
Sour Cream: 1 cup, full-fat for that luscious texture.
Sugar: 1 ¼ cups, granulated (adjust if your rhubarb’s extra tart).
Eggs: 2 large, to bind the filling.
Flour: ⅓ cup, all-purpose, for thickening.
Vanilla Extract: 1 teaspoon, for a warm undertone.
Salt: A pinch, to enhance flavors.
Butter: 2 tablespoons, melted, for the topping.
Brown Sugar: ⅓ cup, for a crunchy finish.
Cinnamon: ½ teaspoon, for a hint of spice.

Time to Cook

Prep Time: 20 minutes (chopping rhubarb is the main task).
Cook Time: 50-55 minutes.
Total Time: About 1 hour 15 minutes worth every second.

Steps to Make Rhubarb Sour Cream Pie

Prep the Crust: Preheat your oven to 375°F. Place your unbaked pie crust in a 9-inch pie dish and set it aside. I love a flaky homemade crust, but a good store-bought one saves time.
Mix the Filling: In a large bowl, whisk together the sour cream, sugar, eggs, flour, vanilla, and salt until smooth. Fold in the chopped rhubarb those bright red stalks will peek through beautifully.
Fill the Pie: Pour the mixture into the crust, spreading it evenly. The rhubarb will sink a bit, and that’s okay it bakes up perfectly.
Make the Topping: In a small bowl, combine melted butter, brown sugar, and cinnamon. Sprinkle this crumbly goodness over the top for that irresistible crunch.
Bake: Pop it in the oven and bake for 50-55 minutes, until the filling is set and the top is golden. If the edges brown too fast, tent them with foil.
Cool and Serve: Let it cool completely before slicing patience pays off here. A dollop of whipped cream or a scoop of vanilla ice cream is my favorite touch.

Make It Perfect Rhubarb Sour Cream Pie

From my years of pie-making, here’s the trick: don’t skimp on draining frozen rhubarb if you use it excess water makes a soggy pie. Also, check the bake at 50 minutes; every oven’s a little different, and you want the center to jiggle slightly before it firms up.

Mix It Up

Feel like experimenting? Add a handful of strawberries for a sweeter twist, or swap half the rhubarb for apples in the fall. I’ve tried a dash of nutmeg in the topping once it added a cozy vibe.

Perfect Partners

This pie pairs wonderfully with a cup of hot coffee or tea to balance the tartness. For a decadent treat, serve it with a side of vanilla bean ice cream. It’s also a star at picnics alongside a fresh fruit salad.

Busy Day Hero

Short on time? Prep the filling and topping the night before, then assemble and bake when you’re ready. It’s a hearty dessert that feels special without much fuss.

Work Ahead

You can make the whole pie a day in advance store it covered in the fridge. The flavors meld overnight, making it even tastier. Just warm it slightly before serving if you like it cozy.

Save Some For Later

Got leftovers? They’ll keep in the fridge for 3-4 days. Cover tightly to avoid drying out, and reheat slices in the oven for that fresh-baked feel. Freezing works too just wrap well for up to 2 months.

Everyone’s Happy

This pie’s a crowd-pleaser. Kids love the creamy sweetness, adults appreciate the tart rhubarb kick, and even those who shy away from fruit desserts get hooked. It’s my go-to for family gatherings.

Good For You Too

Rhubarb brings vitamin C and fiber, while sour cream adds a dose of calcium. It’s a treat with a little nutritional perk pair it with a walk after dinner, and you’re golden.

Easy Clean Up

One bowl for the filling, one for the topping, and a pie dish cleanup’s a breeze. I line my counter with parchment to catch spills, and I’m done in under 10 minutes.

Switch It Up

Turn it into mini pies using a muffin tin for individual servings perfect for parties. Or go savory by skipping the sugar and adding cheese to the topping (trust me, it works!).

Simply Perfect

What I love about this rhubarb sour cream pie is its simplicity. It’s rustic yet elegant, using humble ingredients to create something extraordinary. It’s the kind of dessert that feels like home.

FAQs About Rhubarb Sour Cream Pie

1. Can I use frozen rhubarb?

Yes, just thaw and drain it well to avoid a watery pie.

2. What if I don’t have sour cream?

Plain yogurt can substitute, though it’ll be slightly less rich.

3. Can I make it gluten-free?

Use a gluten-free flour blend for the filling and a GF crust.

4. Why is my pie runny?

It needs more baking time or a bit more flour check at 50 minutes.

5. Can I use a graham cracker crust?

Sure, it adds a sweet contrast, but a traditional crust is classic.

6. How do I store it?

Refrigerate covered, or freeze for longer storage.

7. Can I add other fruits?

Absolutely strawberries or raspberries are delicious additions.

Conclusion About Rhubarb Sour Cream Pie

This rhubarb sour cream pie is a recipe to treasure, blending tart rhubarb with creamy goodness in every bite. After 20 years of baking and sharing, I can say it’s a standout that brings people together. Try it out, tweak it to your taste, and let me know how it goes I’m all ears for your pie stories. Happy baking!

Print Recipe

Rhubarb Sour Cream Pie

This rhubarb sour cream pie is a delicious blend of tart rhubarb and creamy filling, topped with a crunchy cinnamon crumble. A perfect balance of sweet and tangy flavors wrapped in a buttery crust.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Pie, Rhubarb

Servings: 8 slices

Calories: 320kcal

Author: Rana

Equipment

Pie Dish

Ingredients

Pie Crust

1 9-inch pie crust unbaked, homemade or store-bought

Filling

3 cups rhubarb chopped into ½-inch pieces
1 cup sour cream full-fat
1 1/4 cups sugar granulated
2 eggs large
1/3 cup all-purpose flour
1 tsp vanilla extract
salt a pinch

Topping

2 tbsp butter melted
1/3 cup brown sugar
1/2 tsp cinnamon

Instructions

Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
In a large bowl, whisk together the sour cream, sugar, eggs, flour, vanilla, and salt until smooth.
Fold in the chopped rhubarb and mix until evenly combined.
Pour the filling into the prepared pie crust, spreading it evenly.
In a small bowl, mix melted butter, brown sugar, and cinnamon to form a crumbly topping.
Sprinkle the topping evenly over the pie.
Bake for 50-55 minutes, or until the filling is set and the top is golden brown. If the edges brown too quickly, cover them with foil.
Allow the pie to cool completely before slicing and serving.

Notes

If using frozen rhubarb, be sure to drain it well before adding to the filling to prevent a soggy pie. For a fun variation, try adding strawberries or apples to the filling.