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