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

  1. Preheat your oven to 450°F (230°C) .
  2. 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

  1. In a mixing bowl, whisk together the egg , granulated sugar , sour cream , and ⅓ cup flour until smooth and well combined.
  2. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. Remove the pie from the oven and let it cool completely on a wire rack before slicing. Cooling allows the filling to set properly.
  2. 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!

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