This Rhubarb Sour Cream Pie is the perfect combination of tangy rhubarb, creamy custard, and a crunchy streusel topping. With a smooth, slightly tart filling balanced by warm cinnamon and brown sugar, this pie is a delightful treat for any occasion.
Why You’ll Love This Recipe
✔ Rich & Creamy – Sour cream adds a smooth, velvety texture.
✔ Perfectly Sweet & Tart – Rhubarb’s natural tartness pairs beautifully with the sweet custard filling.
✔ Crunchy Streusel Topping – A buttery cinnamon-sugar crumble adds extra texture.
✔ Easy to Make – Simple ingredients come together effortlessly.
Ingredients
For the Pie Filling
- 1 unbaked 9-inch pie crust – Store-bought or homemade.
- 2 cups fresh rhubarb, chopped – Provides the perfect tart bite.
- 1 cup granulated sugar – Sweetens the filling.
- 1 cup sour cream – Adds creaminess and a slight tang.
- 2 eggs – Helps bind the filling.
- 1 teaspoon vanilla extract – Enhances the flavor.
- ¼ cup all-purpose flour – Thickens the custard.
- ½ teaspoon cinnamon – Adds warmth.
- ¼ teaspoon salt – Balances the sweetness.
For the Streusel Topping
- ½ cup brown sugar – Creates a deep caramel-like sweetness.
- ¼ cup all-purpose flour – Helps form the crumble.
- ¼ cup butter, softened – Adds richness.
- ½ teaspoon cinnamon – Complements the rhubarb flavor.
Step-by-Step Instructions
Step 1: Preheat & Prepare the Pie Crust
- Preheat oven to 375°F (190°C).
- Place the unbaked pie crust into a 9-inch pie dish. Set aside.
Step 2: Make the Rhubarb Filling
- In a large mixing bowl, whisk together sugar, sour cream, eggs, vanilla, flour, cinnamon, and salt until smooth.
- Fold in the chopped rhubarb, ensuring it’s evenly coated.
- Pour the mixture into the prepared pie crust.
Step 3: Prepare the Streusel Topping
- In a separate bowl, combine brown sugar, flour, butter, and cinnamon. Mix until the mixture becomes crumbly.
- Sprinkle evenly over the pie filling.
Step 4: Bake the Pie
- Bake for 45-50 minutes, or until the filling is set and the top is golden brown.
- Let cool at room temperature before slicing.
Serving & Storage
- Yield: 8 servings
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Calories: 320 kcal per serving
Storage Tips
- Refrigerate: Store leftovers covered in the fridge for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
Tips for the Best Rhubarb Sour Cream Pie
✔ Let it cool completely before slicing – This helps the filling set properly.
✔ Use full-fat sour cream – For a richer, creamier filling.
✔ Fresh vs. Frozen Rhubarb – If using frozen, thaw and drain well to prevent excess moisture.
✔ Blind Bake the Crust (Optional) – For an extra crispy crust, pre-bake it for 10 minutes before adding the filling.
Variations & Add-Ons
Add a Crunchy Nut Topping: Mix chopped pecans or walnuts into the streusel for extra texture.
Citrus Twist: Add 1 teaspoon of orange zest for a bright, citrusy flavor.
Berry Blend: Replace ½ cup of rhubarb with strawberries for a fruity mix.
Final Thoughts
This Rhubarb Sour Cream Pie is a deliciously creamy, tangy, and sweet dessert that’s perfect for spring and summer gatherings. Whether you enjoy it warm or chilled, it’s a must-try for rhubarb lovers!
Try this recipe today and let me know how it turns out!