Rhubarb Sour Cream Pie

Rhubarb had always been one of those ingredients I admired from afar—vivid pink stalks at the farmers’ market, often sitting next to crates of strawberries, as if waiting to be paired. But this time, I decided to let rhubarb shine on its own.

There’s something special about a pie that blends tart and sweet so effortlessly. Unlike the usual fruit pies bursting with syrupy filling, this one has a creamy, custard-like texture that balances the rhubarb’s natural tang.

The sour cream adds a richness that smooths out the sharp edges, while the simple crust cradles it all in a flaky embrace.

I still remember pulling the pie out of the oven, the top just lightly golden, the filling gently set but with a slight wobble in the center. The first bite was pure comfort—silky, slightly tangy, and sweet enough to make you close your eyes and savor it.

Now, this pie is a staple in my springtime baking, a reminder that sometimes, the most unexpected flavor combinations create the most memorable desserts.

Short Description

Rhubarb Sour Cream Pie is a creamy, tangy dessert with a custard-like filling that highlights the tartness of fresh rhubarb. Baked in a flaky crust, this pie is rich yet balanced, perfect for spring and summer gatherings.

Key Ingredients

• 1 (9-inch) unbaked pie crust
• 4 cups chopped fresh rhubarb
• 1 large egg
• 1 ½ cups white sugar
• 1 cup sour cream
• ⅓ cup all-purpose flour

Tools Needed

• 9-inch pie dish
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Oven mitts

Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish, pressing it gently into the sides. Set aside.

Step 2: Make the Filling

In a mixing bowl, whisk together egg, sugar, sour cream, and flour until the mixture is smooth and lump-free.

Step 3: Add the Rhubarb

Fold the chopped rhubarb into the filling, ensuring each piece is well coated. The tart rhubarb will soften and blend beautifully with the creamy base as it bakes.

Step 4: Assemble the Pie

Pour the rhubarb mixture into the pie crust, spreading it evenly to create a uniform layer.

Step 5: Bake the Pie

Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and the top has a golden hue. The edges should be firm, with a slight jiggle in the center.

Step 6: Cool & Serve

Let the pie cool slightly before slicing. Serve warm or chilled, with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Why You’ll Love This Recipe

Perfect balance of flavors – The tart rhubarb contrasts beautifully with the creamy, sweet filling.

Easy to make – No fancy techniques or complicated steps.

Versatile – Enjoy it warm, cold, or with different toppings.

Great for gatherings – A unique dessert that’s sure to impress.

Mistakes to Avoid & Solutions

Using too much rhubarb – Stick to 4 cups; excess moisture can make the pie watery.
Solution: If using frozen rhubarb, thaw and drain it thoroughly before baking.

Overbaking – The filling should have a slight wobble in the center when removed.
Solution: Check for doneness at 45 minutes and bake longer only if needed.

Skipping the cooling time – Cutting too soon can result in a runny filling.
Solution: Let the pie sit for at least 20 minutes before slicing.

Serving and Pairing Suggestions

– Serve warm with vanilla ice cream or fresh whipped cream.
– Enjoy chilled for a refreshing contrast to the rich filling.
– Pair with a cup of coffee or herbal tea for a cozy treat.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze the pie (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before serving.

To reheat, warm slices in the oven at 325°F (163°C) for 10 minutes or microwave briefly.

FAQs

1. Can I use frozen rhubarb?
Yes! Just make sure to thaw and drain it well to avoid excess moisture.

2. What if I don’t have sour cream?
You can substitute Greek yogurt for a similar tangy richness.

3. How do I prevent a soggy crust?
Blind bake the crust for 5-7 minutes before adding the filling to keep it crisp.

4. Can I add a crumble topping?
Absolutely! Mix ½ cup flour, ¼ cup sugar, and ¼ cup butter for a crumbly topping.

5. Is this pie very sweet?
It’s balanced, but you can reduce sugar to 1¼ cups for a slightly less sweet version.

Tips & Tricks

– For a crispier crust, brush the bottom with egg white before adding the filling.
– Let the pie cool completely before refrigerating to prevent condensation.
– If your rhubarb is extra tart, sprinkle a tablespoon of sugar over it before mixing.

Recipe Variations

1. Strawberry-Rhubarb Sour Cream Pie

Swap 1 cup of rhubarb for 1 cup of chopped strawberries for a sweeter twist.

Reduce sugar to 1¼ cups to balance the added sweetness.

2. Rhubarb Almond Pie

Add ½ teaspoon almond extract to the filling for a nutty depth.

Sprinkle sliced almonds on top before baking for a toasty crunch.

3. Honey-Sweetened Rhubarb Pie

Replace white sugar with 1 cup honey for a more natural sweetness.

Reduce baking time slightly, as honey caramelizes faster.

Final Thoughts

Rhubarb Sour Cream Pie has a way of bringing warmth and nostalgia to the table. The balance of tangy rhubarb and creamy filling wrapped in a flaky crust is pure comfort in every bite. It’s the kind of dessert that feels like home—simple, honest, and full of flavor.

Every time I make it, I’m reminded of how a handful of ingredients can create something truly special. If you haven’t tried baking with rhubarb before, this is the perfect place to start—one slice, and you’ll be hooked!