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
-
Preheat your oven to 350°F (180°C).
-
In a large bowl, whisk together the egg, sugar, sour cream, and ⅓ cup flour until smooth.
-
Stir in the rhubarb until evenly coated.
-
Pour the mixture into the pie crust, spreading it out evenly.
-
In a separate bowl, combine the remaining ½ cup flour, brown sugar, and melted butter until crumbly.
-
Sprinkle the crumb topping generously over the pie filling.
-
Bake for 45–60 minutes, or until the edges are puffed and the filling is set.
-
Let cool completely before slicing and serving.
Notes
-
If using frozen rhubarb, thaw and drain it well before adding to the filling to prevent excess moisture.
-
For an extra-crispy topping, broil for 1–2 minutes at the end—watch closely!
-
This pie can be made a day ahead and tastes even better chilled the next day.
-
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