For best results, use fresh, firm rhubarb stalks. If your rhubarb is particularly tart, you may wish to increase the sugar in the filling slightly. To prevent the crust from browning too quickly, you can cover the edges with foil during the last 15 minutes of baking. Allow the pie to cool completely before slicing and serving. This allows the filling to set properly. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Sour Cream Rhubarb Pie
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS235
Experience the delightful tang of rhubarb mellowed by the creamy embrace of sour cream, all nestled in a golden, flaky crust. This pie is a symphony of textures and flavors, a perfect balance of sweet and tart that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol98 mg
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Fiber2 g
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Protein6 g
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Saturated Fat10 g
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Sodium274 mg
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Sugar40 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375°F (190°C). (5 minutes)
02 Step
Recipe View In a large bowl, whisk together 1 1/4 cups sugar, sour cream, eggs, and 2 tablespoons flour until smooth. Stir in vanilla and salt. (5 minutes)
03 Step
Recipe View Gently fold in the chopped rhubarb until evenly distributed. Pour the mixture into the unbaked pie shell. (5 minutes)
04 Step
Recipe View Bake in the preheated oven for 30 minutes.
05 Step
Recipe View While the pie bakes, prepare the topping: In a separate small bowl, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon. Cut in the softened butter using a fork or pastry blender until the mixture resembles coarse crumbs. (5 minutes)
06 Step
Recipe View Remove the pie from the oven. Reduce oven temperature to 350°F (175°C). (2 minutes)
07 Step
Recipe View Sprinkle the topping mixture evenly over the pie. Return the pie to the oven and bake for an additional 30 minutes, or until the filling is set and the topping is golden brown.
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RECIPE REVIEWS
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Polly Kautzer
Jun 3, 2025I added a pinch of ginger to the topping and it gave it a lovely warmth.
Vernice Mitchell
Mar 6, 2025The instructions were easy to follow and the pie turned out perfectly. Thank you for sharing this wonderful recipe!
Maggie Kreiger
Jul 16, 2024I love how easy this recipe is!
Adele Christiansen
Jun 15, 2024I made this for a family gathering and it was a huge hit! Everyone raved about the topping.
Stephan Hermann
Jan 13, 2024My rhubarb was very tart, so I added a little extra sugar to the filling and it was perfect!
Noah Greenholt
Dec 29, 2023The topping is so good! I could eat it by itself!
Nellie Koepp
Nov 8, 2023This is now my go-to rhubarb pie recipe!
Hermann Goldner
Oct 29, 2023This pie is absolutely divine! The sour cream filling is so creamy and the rhubarb adds the perfect amount of tartness.