Rhubarb Sour Cream Pie

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Rhubarb Sour Cream Pie – Don’t LOSE this Recipe 😋

 

Why You’ll Love This Recipe?

  1. Tangy & Sweet Harmony : The tart rhubarb pairs beautifully with the creamy, slightly tangy custard filling.
  2. Creamy Texture : The sour cream custard adds a luscious, velvety layer that elevates the pie.
  3. Versatile Crust Options : Use a classic pie crust or a buttery crumb topping for extra crunch.
  4. Springtime Classic : Perfect for using fresh rhubarb during its peak season.
  5. Make-Ahead Friendly : Can be prepared ahead and chilled until ready to serve.

Ingredients You’ll Need

Makes 1 (9-inch) pie

For the Filling:

  • 3 cups chopped fresh rhubarb (about 1-inch pieces)
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour (for thickening)
  • 1 cup sour cream
  • 1 large egg , beaten
  • 1 tsp vanilla extract
  • Pinch of salt

For the Crust:

  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • Optional Crumb Topping :
    • ½ cup all-purpose flour
    • ½ cup brown sugar
    • ¼ cup cold unsalted butter , cubed

Instructions:

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