If ever there was a pie that celebrates the transition from spring to summer, it’s this Rhubarb Sour Cream Pie. Tart, jewel-pink rhubarb and rich, tangy sour cream mingle together in a golden, flaky crust, with a kiss of cinnamon and a buttery, crackling sugar top. Whether you grew up with rhubarb in your backyard or you’re just discovering its charms, this pie embodies both nostalgia and decadent freshness—ideal for picnics, reunions, or simply spoiling yourself on a sunny afternoon.
Ingredients You’ll Need
This recipe for Rhubarb Sour Cream Pie calls for simple, honest ingredients you likely already have—with each one starring in its own supporting role. Don’t skip a thing, as every item contributes either tang, sweetness, structure, or a hint of warmth.
- Unbaked 9-inch pie crust: The flaky, buttery vessel for all that gorgeous filling—store-bought or homemade will work just fine!
- 3 cups fresh rhubarb, chopped: The vibrant, tart fruit that’s the heart of this pie; cut into even pieces for perfect texture.
- 1 cup granulated sugar: Essential to balance rhubarb’s sharpness and coax out its natural juice.
- 1 tablespoon all-purpose flour: Thickens the filling just enough without making it gloopy.
- 1/2 teaspoon ground cinnamon: Adds a subtle, comforting warmth in every bite.
- 1/4 teaspoon salt: Brings out the full flavor profile and keeps the sweetness well balanced.
- 1 cup sour cream: The “secret” ingredient, lending creamy tanginess and silky body.
- 1 large egg: Binds the creamy custard filling so every slice cuts beautifully.
- 1 teaspoon vanilla extract: Rounds out the flavors with a gentle floral note.
- 1 tablespoon cornstarch: Ensures the filling sets while retaining a luscious, almost pudding-like texture.
- 2 tablespoons cold unsalted butter, diced: Melts into tiny pockets for richness and shine.
- 2 tablespoons brown sugar: Sprinkled on top for caramel notes and a golden crunch.
How to Make Rhubarb Sour Cream Pie
Step 1: Prep Your Pie Crust
Preheat your oven to 400°F (200°C). Lay your unbaked pie crust into a 9-inch pie plate, making sure to gently fit it into the edges. Crimp or flute the rim however you like—it’s all about that homemade charm. Set aside while you assemble the filling.
Step 2: Mix Dry Ingredients with Rhubarb
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, ground cinnamon, salt, and cornstarch. Add the chopped rhubarb and toss gently to coat each piece with this sweet, spiced mixture. The flour and cornstarch are key here—they’ll help set your pie so it slices cleanly.
Step 3: Make the Sour Cream Custard
In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth and creamy. This luscious mixture will bring a dreamy texture to your Rhubarb Sour Cream Pie, creating a custard to cradle every bit of fruit.
Step 4: Combine and Fill
Pour the sour cream custard into the rhubarb bowl and gently fold everything together until it’s uniformly mixed. Scoop the filling into your prepared pie crust, spreading it out so it’s even from edge to edge. This is where the magic—all that tart, creamy, and sweet—begins to come together.
Step 5: Top and Bake
Scatter the cold butter pieces evenly over the filling, then finish with a generous sprinkle of brown sugar. Bake in your preheated oven for 15 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for another 30 to 35 minutes. The pie is done when the filling is softly set and the crust is golden brown. Let it cool completely—patience, my friend!—before slicing so the custard has time to settle.
How to Serve Rhubarb Sour Cream Pie
Garnishes
For a flourish, dust your Rhubarb Sour Cream Pie with a light shower of powdered sugar, or add a dollop of freshly whipped cream. If you’re feeling fancy, a few curls of lemon zest or thinly sliced strawberries make a bright, beautiful accent.
Side Dishes
This pie pairs perfectly with a cold glass of lemonade or a scoop of vanilla ice cream. For brunch gatherings, serve with a platter of seasonal berries and a pot of hot coffee to enhance the pie’s creamy tang and sweet-tart flavors.
Creative Ways to Present
Try serving your Rhubarb Sour Cream Pie in individual mason jars for picnics, or cut into small squares for a dessert buffet. You can even make it ahead, chill it overnight, and cut it into elegant bars for a modern twist at your next garden party.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, simply cover the pie with plastic wrap or slide it into an airtight container and store in the refrigerator. The flavors get even better after a night’s rest, and the filling firms up nicely for easy slicing.
Freezing
To freeze, wrap the fully cooled Rhubarb Sour Cream Pie tightly in several layers of plastic wrap and foil. Freeze for up to two months. Allow it to thaw in the refrigerator overnight before serving—this method works wonderfully if you want to get ahead for a special event.
Reheating
Rhubarb Sour Cream Pie is lovely at room temperature or chilled, but if you like a warm slice, gently reheat it in a 300°F oven for about 10–15 minutes. Cover the pie loosely with foil to protect that crackly sugar top while it warms through.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just make sure to thaw the rhubarb completely and drain off any excess liquid before adding it to the pie, so the filling sets up perfectly.
Why does my filling seem runny after baking?
If the filling is too loose, it might need a bit more time to cool and set. Remember, chilling the Rhubarb Sour Cream Pie for at least two hours helps the custard firm up for tidy slices.
Can I make this pie gluten-free?
Yes! Use your favorite gluten-free pie crust and substitute all-purpose flour with a gluten-free blend or an equal amount of cornstarch in the filling. The results are delicious and just as creamy.
Is it necessary to peel rhubarb?
No need to peel rhubarb unless the stalks are particularly tough or stringy. Young, fresh rhubarb just needs a quick wash and trim before chopping.
How far in advance can I make Rhubarb Sour Cream Pie?
This pie keeps beautifully for up to 2 days in the fridge, so you can easily make it the evening before your gathering. The flavors meld overnight and become even more delicious.
Final Thoughts
If you’ve never made Rhubarb Sour Cream Pie before, now is the time to treat yourself! With its perfect balance of creamy custard and tart fruit, wrapped in a golden crust, this is a pie that becomes an instant classic at every table. Gather your ingredients, invite over a friend or two, and get ready to savor a slice of pure, seasonal joy.
Print
Rhubarb Sour Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tangy sweetness of this Rhubarb Sour Cream Pie, a delightful dessert that perfectly balances the tartness of rhubarb with the richness of sour cream in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Topping:
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons brown sugar
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Mix the filling: In a large mixing bowl, whisk together sugar, flour, cinnamon, salt, and cornstarch. Stir in the chopped rhubarb. In a separate bowl, whisk together sour cream, egg, and vanilla. Combine the two mixtures.
- Fill the crust: Pour the filling into the pie crust. Dot the top with butter pieces and sprinkle with brown sugar.
- Bake: Bake for 15 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for 30–35 minutes until set.
- Cool and serve: Let the pie cool before slicing. Serve chilled or at room temperature.
Notes
- This pie is best served chilled or at room temperature.
- For a firmer filling, refrigerate for at least 2 hours before serving.
- You can also use frozen rhubarb—just thaw and drain well before using.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
