Rhubarb Sour Cream Pie Recipe
There’s something delightfully old-fashioned and welcoming about a slice of Rhubarb Sour Cream Pie, especially when it’s made fresh in your own kitchen. This pie delivers the perfect balance of tart rhubarb and luscious creamy filling, all nestled in a tender, buttery crust. Whether you’re celebrating rhubarb’s brief spring season or simply in the mood for a not-too-sweet treat, Rhubarb Sour Cream Pie is one to treasure — every bite is a sweet-tart reminder of why this dessert continues to charm generations.
Ingredients You’ll Need
The beauty of Rhubarb Sour Cream Pie is in its simplicity. Each ingredient pulls its weight, from the tangy rhubarb to the rich sour cream, crafting a treat that’s both easy to make and downright irresistible. Let’s take a look at what you’ll need and why it matters.
- Unbaked 9-inch pie crust: This forms the crisp, golden shell that holds all that creamy goodness—a good store-bought crust works, but homemade makes things extra special.
- 3 cups fresh rhubarb (chopped): Fresh rhubarb brings bright color and tart flavor that define this classic pie—be sure to chop it into half-inch pieces for even baking.
- 1 cup granulated sugar: The sugar tempers rhubarb’s tartness and accentuates its unique taste without overwhelming it.
- 1 cup sour cream: Sour cream gives the filling a velvety texture and tangy, creamy flavor that’s utterly crave-worthy.
- 1 large egg: The egg helps bind the filling together, ensuring it’s set yet soft and custardy.
- 1 teaspoon vanilla extract: Vanilla rounds out the flavors and adds a lovely fragrant note to the pie.
- 3 tablespoons all-purpose flour: This small amount thickens the filling perfectly, preventing a runny pie.
- 1/4 teaspoon salt: Even in desserts, a bit of salt deepens the flavors and brings balance.
How to Make Rhubarb Sour Cream Pie
Step 1: Prep Your Oven and Pie Crust
Begin by preheating your oven to 400°F. While the oven heats up, place your unbaked pie crust into a 9-inch pie plate. If you’re using homemade crust, make sure it’s nicely chilled; if it’s store-bought, unwrap and fit it snugly. Set aside—the next steps come together quickly.
Step 2: Make the Creamy Filling
In a large mixing bowl, whisk together the sugar, sour cream, egg, vanilla extract, flour, and salt. Don’t rush here; whisk until smooth and creamy, making sure there are no streaks or lumps. The mixture should look pale and well-blended, promising that signature velvety filling in every slice.
Step 3: Fold in the Rhubarb
Gently fold the chopped rhubarb into the creamy mixture, turning until every piece is evenly coated. This step ensures each bite of your Rhubarb Sour Cream Pie sparkles with pops of tart fruit against the mellow filling.
Step 4: Fill the Pie and Bake
Pour the mixture into your prepared pie crust, smoothing the top with a spatula for an even bake. Place the pie on the center rack and bake at 400°F for 15 minutes. Then, reduce the heat to 350°F (but don’t open the oven!) and continue baking for 40 to 45 minutes, or until the filling is set and the top is lightly golden. Your kitchen will smell amazing as the pie bakes.
Step 5: Cool Completely
Resist the urge to dig in right away! Let your Rhubarb Sour Cream Pie cool completely at room temperature. This allows the filling to fully set. For beautiful slices and the creamiest texture, refrigerate for at least 2 hours before serving. You can serve it chilled or bring to room temperature—both are divine.
How to Serve Rhubarb Sour Cream Pie
Garnishes
A dollop of barely sweetened whipped cream or a light dusting of powdered sugar on each slice really makes the Rhubarb Sour Cream Pie pop. For extra flair, try a few shavings of white chocolate or a sprig of fresh mint. They create contrast and signal that something special is on the plate.
Side Dishes
Because this pie’s flavor is so refreshing and unique, keep sides simple. A small scoop of vanilla ice cream works wonders, playing off the tartness of the rhubarb. If you’re planning an afternoon tea, pairing with milky coffee or an herbal tea brings out the pie’s delicate notes.
Creative Ways to Present
Serve individual slices on colorful dessert plates or in shallow bowls, perhaps with a swirl of berry coulis or a handful of fresh strawberries. For parties, try mini tarts using the same filling—just adjust baking times. Rhubarb Sour Cream Pie also shines as part of a rustic dessert buffet with other spring treats.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Rhubarb Sour Cream Pie tightly with plastic wrap (or in an airtight container) and refrigerate for up to 3 days. The filling holds up beautifully, remaining creamy and flavorful for several days.
Freezing
If you’d like to prep in advance, you can freeze the fully baked and cooled pie. Wrap well in plastic and then foil, sealing tightly. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving; keep in mind the texture may be slightly softer after freezing, but it’s still delicious.
Reheating
Rhubarb Sour Cream Pie is best served chilled or at room temperature, but if you prefer it slightly warm, heat individual slices in the microwave for 10-15 seconds. This gentle warming brings out the creamy filling without making it runny.
FAQs
Can I use frozen rhubarb?
Absolutely! Just make sure to thaw and drain the rhubarb thoroughly before adding it to your pie, as excess moisture can lead to a soggy filling.
How do I know when the filling is set?
The top will look lightly golden and the center should jiggle just slightly, much like a custard pie. As the Rhubarb Sour Cream Pie cools, it will continue to set and become sliceable.
Can I use a store-bought crust?
Yes, a store-bought 9-inch pie crust is perfectly fine and makes this recipe even more approachable. Just be sure it’s unbaked when you assemble the pie.
Is there a substitute for sour cream?
For a slightly different tang, you can use full-fat plain Greek yogurt in place of sour cream. The pie will bake up beautifully, though the flavor will be just a touch less rich.
Is this pie very sweet?
Rhubarb Sour Cream Pie strikes a delightful balance—tart and creamy with just enough sweetness from the sugar. If you prefer a less sweet pie, you can reduce the sugar by a few tablespoons, though the texture may change slightly.
Final Thoughts
If you’ve never tried Rhubarb Sour Cream Pie before, let this be your year! It’s a joyful blend of creamy custard and vibrant fruit, with just enough tartness to keep you coming back for another slice. Give it a go—your friends and family will be asking for this springtime treat again and again.
Print
Rhubarb Sour Cream Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of tangy rhubarb and creamy sour cream with this delightful Rhubarb Sour Cream Pie. A classic springtime dessert that’s easy to make and even easier to enjoy.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Mix Filling: In a large bowl, whisk together sugar, sour cream, egg, vanilla, flour, and salt until smooth. Fold in chopped rhubarb.
- Fill Pie: Pour the mixture into the pie crust, smooth the top.
- Bake: Bake at 400°F for 15 minutes, then reduce to 350°F and bake for 40–45 minutes until set and lightly golden.
- Cool and Serve: Cool pie completely at room temperature before slicing. For best texture, refrigerate for at least 2 hours. Serve chilled or at room temperature.
Notes
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Add a crumble topping of brown sugar, oats, and butter for extra texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
