Every so often, a recipe lands in your hands that feels like it’s been part of your story forever. This Rhubarb Sour Cream Pie is one of those treasures. Before we dive into the delicious details, I just want to say thank you—for stopping by, for being part of this recipe-sharing journey, and for trusting me with your family table.
Now, this pie? It’s got everything going for it. The tart rhubarb, the luscious sour cream filling, that golden crumbly topping—it’s spring in a bite, but honestly? It’s so good, I make it all year round when I can get my hands on rhubarb. I promised you versatile, and here’s proof!
Whether you’ve got fresh rhubarb from your garden, a bundle from the farmer’s market, or even frozen, you’re going to fall head-over-heels for this easy, nostalgic dessert.
Ingredients
Here’s what you’ll need to bring this creamy, tangy masterpiece to life:
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1 prepared pie crust (store-bought or homemade)
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1 egg
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1 ½ cups sugar
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1 cup sour cream (low-fat works just fine!)
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⅓ cup all-purpose flour
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4 cups rhubarb, cut into ½-inch slices
For the crumb topping:
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½ cup all-purpose flour
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½ cup brown sugar
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¼ cup butter, melted
How to Make Rhubarb Sour Cream Pie
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Preheat your oven to 350°F (180°C). Just wait until it’s baking—your whole kitchen will smell absolutely heavenly!
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Make the filling: In a large bowl, whisk together the egg, sugar, sour cream, and ⅓ cup of flour until smooth and creamy.
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Add rhubarb: Gently stir the chopped rhubarb into the filling, making sure every piece gets coated in that creamy mixture.
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Fill the crust: Pour this gorgeous pink-speckled filling into your prepared pie crust.
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Make the crumb topping: For the crumbly topping, combine the flour, brown sugar, and melted butter in a bowl and mix until it forms delicious little crumbles.
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Top and bake: Sprinkle the crumb mixture generously over the top of the pie. Bake for 45–60 minutes, or until the edges puff and the filling sets.
Let it cool before slicing… if you can wait that long!
Helpful Tips
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If your rhubarb is especially juicy, pat it dry after cutting to avoid excess liquid in the pie.
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Place the pie on a baking sheet while baking—just in case of bubbling over.
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Want extra golden crumbs? Broil the top for 1–2 minutes at the end, watching carefully!
Substitutions & Variations
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No sour cream? Greek yogurt (plain, full-fat or low-fat) makes a great stand-in.
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Mix it up: Add a handful of sliced strawberries to the rhubarb for a sweeter twist.
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Gluten-free? Use a GF pie crust and substitute a 1:1 gluten-free flour blend.
Storage Instructions
After it cools completely, pop the pie in the fridge—it’ll keep beautifully for up to 4 days. Cover it tightly with plastic wrap or foil. It tastes amazing cold, but you can also reheat slices gently in the oven or microwave.
You can even freeze this pie! Just bake it, let it cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Springtime Favorites
If you love this pie, here are a few more comforting, crowd-pleasing bakes:
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just thaw it first and drain off any excess moisture to avoid a soggy pie.
How do I know when the pie is done?
The edges should be puffed, the top golden, and the center should not jiggle much when gently shaken.
Can I make this ahead of time?
Absolutely! This pie actually gets better after a few hours of chilling. Make it the day before and enjoy with zero stress!
This Rhubarb Sour Cream Pie is sweet comfort with a tangy twist—the kind of dessert that brings people back for seconds (and thirds!). Whether it’s your first time baking with rhubarb or your hundredth, I hope this becomes a cherished go-to for you like it has for me.
Let me know if you try it! And if you snap a pic, tag me—I’m kicking myself for not having shot it the last time I made it!!
Happy baking
Print
Rhubarb Sour Cream Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This Rhubarb Sour Cream Pie is a creamy, tangy twist on a classic! Sweet-tart rhubarb meets a luscious sour cream custard filling, all tucked into a flaky crust and topped with a golden brown sugar crumb. It’s easy, nostalgic, and the perfect dessert for spring and summer gatherings—or just because. Anything but boring!!
Ingredients
Filling:
1 pie crust (store-bought or homemade)
1 egg
1 ½ cups sugar
1 cup sour cream (low-fat works too!)
⅓ cup all-purpose flour
4 cups rhubarb, sliced into ½-inch pieces
Crumb Topping:
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted
Instructions
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Preheat your oven to 350°F (180°C).
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In a large bowl, whisk together the egg, sugar, sour cream, and ⅓ cup flour until smooth.
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Stir in the rhubarb until evenly coated.
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Pour the mixture into the pie crust, spreading it out evenly.
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In a separate bowl, combine the remaining ½ cup flour, brown sugar, and melted butter until crumbly.
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Sprinkle the crumb topping generously over the pie filling.
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Bake for 45–60 minutes, or until the edges are puffed and the filling is set.
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Let cool completely before slicing and serving.
Notes
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If using frozen rhubarb, thaw and drain it well before adding to the filling to prevent excess moisture.
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For an extra-crispy topping, broil for 1–2 minutes at the end—watch closely!
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This pie can be made a day ahead and tastes even better chilled the next day.
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Serve with whipped cream or vanilla ice cream for an extra indulgent treat!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 41g
- Protein: 4g
- Cholesterol: 60mg