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.
Servings: 8 slices
Calories: 320kcal
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.