This Perfect Old-Fashioned Rhubarb Pie is a delightful dessert that balances the tartness of fresh rhubarb with the sweetness of sugar and sour cream. Topped with a crunchy, buttery crumble, this pie is simple yet unforgettable. Whether you’re craving a nostalgic treat or looking to impress guests, this recipe delivers homemade charm with minimal fuss.
Prep Time
- 15 minutes
Cook Time
- 55 minutes
Total Time
- 1 hour 10 minutes (plus cooling time)
Servings
- 8 slices
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 4 cups fresh rhubarb , chopped into ½-inch pieces
- 1 large egg
- 1½ cups granulated sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour (for filling)
For the Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup melted butter
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 450°F (230°C) .
- Place the unbaked pie crust in a 9-inch pie dish. Scatter the chopped rhubarb evenly over the bottom of the crust.
Step 2: Make the Filling
- In a mixing bowl, whisk together the egg , granulated sugar , sour cream , and ⅓ cup flour until smooth and well combined.
- Pour the mixture over the rhubarb in the pie crust. Some rhubarb pieces may peek out—that’s perfectly fine.
Step 3: Make the Topping
- In a small bowl, combine the ½ cup flour , brown sugar , and melted butter . Use your fingers or a fork to mix until crumbly and evenly combined. The texture should resemble coarse sand.
Step 4: Add the Topping
- Sprinkle the crumbly topping evenly over the pie filling. Aim for full coverage, but it’s okay if a few gaps remain—it adds to the rustic charm.
Step 5: Bake the Pie
- Place the pie on the middle rack of the preheated oven and bake at 450°F (230°C) for 15 minutes . You’ll hear it bubbling and see steam rising—this is normal.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40 more minutes , or until the crust is golden brown and the filling is set around the edges.
Step 6: Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack before slicing. Cooling allows the filling to set properly.
- Slice and serve once cooled. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pro Tips
- Rhubarb Prep: Trim and discard the leaves of the rhubarb, as they are toxic. Use only the stalks.
- Tartness Control: Adjust the sugar slightly if your rhubarb is particularly tart, but don’t reduce it too much—it helps balance the flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat slices in the oven or microwave if desired.
- Freezing: This pie freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months . Thaw in the refrigerator overnight before serving.
Nutrition Facts (Per Slice, based on 8 slices)
- Calories: 320 kcal
- Carbohydrates: 45g
- Fats: 14g
- Protein: 4g
- Fiber: 1g
- Sugar: 28g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Perfect Old-Fashioned Rhubarb Pie is everything a great dessert should be: sweet, tangy, and satisfying. The creamy sour cream filling complements the tart rhubarb beautifully, while the crunchy brown sugar topping adds a delightful contrast. It’s easy to make, requires no fancy techniques, and delivers a comforting slice of nostalgia with every bite.
Ready to bake a pie that’s as timeless as it is delicious? Grab your ingredients and get ready to enjoy a dessert that’s rich, rustic, and utterly irresistible—it’s rhubarb pie perfection!
