Rhubarb Sour Cream Pie Recipe

This Rhubarb Sour Cream Pie is a delightful balance of tangy rhubarb and creamy sweetness, all nestled in a buttery pie crust. The sour cream adds a rich, velvety texture to the filling, while the rhubarb brings its signature tartness. It’s a perfect spring or summer dessert that’s both nostalgic and refreshing.

Serves: 8

Prep Time: 20 minutes

Cook Time: 50-60 minutes

Ingredients:

For the Pie Crust:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)

For the Filling:

• 3 cups fresh or frozen rhubarb , chopped into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp salt
• 1 cup sour cream
• 2 large eggs , lightly beaten
• 1 tsp pure vanilla extract

For the Streusel Topping (Optional):

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar , packed
• 1/4 cup cold unsalted butter , cubed
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C) .
2. Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired. Set aside.

Step 2: Make the Filling

1. In a large mixing bowl, toss the chopped rhubarb with 1/4 cup of the granulated sugar . Let it sit for 10 minutes to draw out some moisture.
2. In a separate bowl, whisk together the remaining 3/4 cup sugar , flour, cinnamon (if using), and salt.
3. Stir in the sour cream, beaten eggs, and vanilla extract until smooth and well combined.
4. Fold the sugared rhubarb into the sour cream mixture until evenly coated.

Step 3: Assemble the Pie

1. Pour the rhubarb filling into the prepared pie crust, spreading it out evenly.

Optional Streusel Topping:

1. In a small bowl, combine the flour, brown sugar, and cold butter. Use your fingers or a pastry cutter to mix until crumbly.
2. Stir in the chopped nuts (if using) and sprinkle the streusel evenly over the pie filling.

Step 4: Bake the Pie

1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 50-60 minutes , or until the filling is set and the top is golden brown.
   • To check doneness, insert a knife into the center of the pie—it should come out clean.
2. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield.

Step 5: Cool and Serve

1. Remove the pie from the oven and let it cool completely on a wire rack (at least 2 hours). This allows the filling to set properly.
2. Slice and serve at room temperature or chilled. Top with a dollop of whipped cream if desired.

Tips for Success:

• Use frozen rhubarb: If using frozen rhubarb, do not thaw it before adding to the filling to prevent excess moisture.
• Add strawberries: Substitute half of the rhubarb with fresh strawberries for a classic rhubarb-strawberry combination.
• Make ahead: This pie can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving.
• Gluten-free option: Use a gluten-free pie crust and substitute the flour in the filling with a gluten-free flour blend.

Nutritional Information (per serving, serves 8):

• Calories: ~320
• Protein: ~5g
• Carbohydrates: ~45g
• Fat: ~16g

Enjoy this Rhubarb Sour Cream Pie as a tangy, creamy, and utterly delicious dessert that celebrates the unique flavor of rhubarb. Perfect for springtime gatherings or a cozy treat at home! 🥧🍓✨