Rhubarb Sour Cream Pie

If you’re a fan of tart and creamy desserts, then rhubarb sour cream pie is a must-try! This pie beautifully combines the tangy, slightly sour taste of rhubarb with the smooth, rich texture of sour cream, resulting in a unique and delicious dessert.

But why is rhubarb so special in baking? Not only does it add vibrant color to any dish, but it also balances sweetness with its natural tartness. For those unfamiliar, rhubarb is technically a vegetable, but in baking, it’s treated like a fruit.

To better understand the nutritional benefits of rhubarb, check out this informative article on rhubarb health benefits. It’s packed with antioxidants and fiber, making it a healthy addition to your desserts.

Another key ingredient in this pie is sour cream, which enhances the texture and adds a tangy depth to the flavor. If you’ve ever wondered how sour cream transforms a pie filling, this guide to dairy-based fillings explains the science behind it.

What Makes Rhubarb Sour Cream Pie Special?

Unlike traditional rhubarb pies that use strawberries or custard, this version incorporates sour cream, creating a rich, creamy contrast to the tartness of rhubarb. Here’s why this pie stands out:

• Perfect Balance of Flavors – The combination of tart rhubarb and sweet custard makes for a satisfying contrast.
• Creamy and Smooth Texture – Sour cream gives the filling a silky consistency, preventing the pie from being too dry.
• Deliciously Buttery Crust – The buttery, flaky crust pairs beautifully with the filling.
• Versatility – You can customize it with a streusel topping, double crust, or crushed nuts for extra crunch.

Ingredients for the Best Rhubarb Sour Cream Pie

Pie Crust Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and diced
• 3 to 4 tablespoons ice water

Pie Filling Ingredients

• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 cup sour cream (full-fat recommended)
• 2 large eggs
• ¼ cup all-purpose flour (for thickening)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)

Optional Streusel Topping

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup butter, melted
• ¼ teaspoon cinnamon

How to Make Rhubarb Sour Cream Pie

1. Preparing the Pie Crust

1. In a mixing bowl, combine flour and salt.
2. Add chilled butter and mix until the dough resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough holds together.
4. Roll out the dough and fit it into a 9-inch pie pan.
5. Chill the dough for 30 minutes before blind baking.

Blind baking prevents a soggy crust, and you can read more about it here.

2. Making the Rhubarb Sour Cream Filling

1. In a large bowl, whisk together sour cream, sugar, eggs, flour, vanilla extract, and cinnamon.
2. Fold in the chopped rhubarb, ensuring an even distribution.
3. Pour the mixture into the pre-baked pie crust.

3. Adding the Streusel Topping (Optional)

For an extra crunch, prepare a streusel topping:

1. In a bowl, mix flour, brown sugar, and cinnamon.
2. Add melted butter and mix until crumbly.
3. Sprinkle evenly over the rhubarb filling.

Need tips on creating a perfectly golden streusel? Check out this streusel topping guide.

4. Baking the Pie

• Preheat oven to 375°F (190°C).
• Bake for 40–45 minutes, or until the center is set and the top is golden brown.
• Allow the pie to cool completely before slicing.

Serving and Storing Your Pie

Serving Tips

• Serve warm with vanilla ice cream or fresh whipped cream.
• Sprinkle with powdered sugar for extra sweetness.

Storage Instructions

• Store in the refrigerator for up to 3 days.
• To reheat, warm in the oven at 300°F (150°C) for 10 minutes.

Common Mistakes & How to Fix Them

✔ Soggy Crust? – Blind bake the crust before adding the filling.
✔ Filling Too Runny? – Ensure you use fresh rhubarb and the correct amount of thickener.
✔ Pie Overflows While Baking? – Place a baking sheet underneath to catch spills.
✔ Burnt Edges? – Cover the pie edges with foil halfway through baking.

FAQs About Rhubarb Sour Cream Pie

Can I use frozen rhubarb instead of fresh?

Yes! Just make sure to thaw and drain it first to remove excess moisture.

What can I substitute for sour cream?

Try Greek yogurt or crème fraîche for a similar creamy texture.

Why is my pie filling too runny?

Make sure to:

• Use the right thickener (flour or cornstarch).
• Let the pie cool completely before slicing.

Can I make this pie gluten-free?

Yes! Substitute the all-purpose flour with gluten-free baking flour.

How long does rhubarb sour cream pie last?

It stays fresh for up to 3 days in the fridge when properly stored.

Final Thoughts

If you love sweet, tart, and creamy flavors, then rhubarb sour cream pie is the perfect dessert for you. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you achieve a delicious and foolproof pie every time.

Rhubarb Sour Cream Pie

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• Author: iyma hernandes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Rhubarb Sour Cream Pie is the perfect balance of tart and creamy, featuring a buttery crust, a smooth sour cream filling, and vibrant rhubarb. A must-try dessert for any occasion!

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Ingredients

Scale 1x2x3x

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and diced
• 3 to 4 tablespoons ice water
• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 cup sour cream (full-fat recommended)
• 2 large eggs
• ¼ cup all-purpose flour (for thickening)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ½ cup all-purpose flour (for streusel topping, optional)
• ¼ cup brown sugar
• ¼ cup butter, melted
• ¼ teaspoon cinnamon

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Instructions

1. In a bowl, mix flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
2. Add ice water gradually, mixing until dough holds together. Roll out and fit into a 9-inch pie pan. Chill for 30 minutes.
3. Preheat oven to 375°F (190°C) and blind bake the crust for 10 minutes.
4. In a large bowl, whisk together sour cream, sugar, eggs, flour, vanilla extract, and cinnamon.
5. Fold in the chopped rhubarb and pour the mixture into the pre-baked pie crust.
6. For streusel topping, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Sprinkle over the filling.
7. Bake for 40–45 minutes, until the center is set and the top is golden brown.
8. Let the pie cool completely before slicing. Serve warm with ice cream or whipped cream.

Notes

For best results, use fresh rhubarb. If using frozen, thaw and drain it well to avoid excess moisture in the filling.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg

Keywords: rhubarb pie, sour cream pie, tart and creamy desserts, homemade pie