Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C) . Roll out your pie crust and place it in a 9-inch pie dish. Flute the edges or trim as desired.
Step 2: Make the Filling
- In a large bowl, toss the chopped rhubarb with granulated sugar and flour until evenly coated. Spread the mixture evenly over the bottom of the pie crust.
- In a separate bowl, whisk together sour cream, beaten egg, vanilla extract, and a pinch of salt. Pour this mixture over the rhubarb layer, spreading gently to cover.
Step 3: Add Crumb Topping (Optional)
- If using a crumb topping, mix flour and brown sugar in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the pie filling.
Step 4: Bake
- Place the pie on a baking sheet (to catch any drips) and bake for 45–55 minutes , until the filling is bubbly and the top is golden brown.
- If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
Step 5: Cool & Serve
- Let the pie cool completely on a wire rack before slicing (at least 2 hours). This allows the filling to set.
- Serve chilled or at room temperature, topped with whipped cream if desired.
Why This Recipe Works
- Rhubarb Tang : The natural tartness of rhubarb cuts through the sweetness of the custard for a balanced flavor.
- Sour Cream Magic : Adds richness and a subtle tang that complements the rhubarb perfectly.
- Crumb Topping Option : Provides a buttery crunch that contrasts beautifully with the creamy filling.
Variations to Try
- Strawberry-Rhubarb Combo : Add 1 cup of sliced strawberries to the rhubarb for a classic pairing.
- Gluten-Free Option : Use gluten-free flour for the filling and crust.
- Vegan Version : Substitute plant-based sour cream and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Extra Sweetness : Drizzle with a simple glaze made from powdered sugar and milk after baking.
Tips for Success
- Use Fresh Rhubarb : Avoid canned rhubarb, as it can be too soft and watery.
- Don’t Skip Cooling : Cooling ensures the filling sets properly for clean slices.
- Storage : Store leftovers covered in the fridge for up to 3 days.
Serving Suggestions
- Spring Dessert : Perfect for Easter, Mother’s Day, or any springtime gathering.
- Romantic Touch : Serve with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
- Brunch Star : Pair with coffee or tea for a sweet breakfast treat.
Final Thoughts
This Rhubarb Sour Cream Pie is a must-try for anyone who loves unique, flavorful desserts. With its creamy filling, tart rhubarb, and buttery crust (or crumb topping), it’s a pie that’s sure to impress. So don’t lose this recipe—it’s one you’ll want to make again and again!
Your turn! Have you ever baked with rhubarb? Share your favorite rhubarb recipes or tips below. 🍓
