Here’s a full recipe for Sour Cream Rhubarb Pie — a creamy, tangy, and sweet dessert that’s perfect for spring and early summer when rhubarb is in season.
Sour Cream Rhubarb Pie Recipe
Ingredients
For the Pie Crust (or use a 9-inch store-bought one):
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3–4 tbsp ice water
Or use a pre-made 9-inch unbaked pie shell.
For the Filling:
1 1/4 cups granulated sugar
1 tbsp all-purpose flour
1/4 tsp salt
2 large eggs
1 cup sour cream (full-fat preferred)
3 cups chopped fresh rhubarb (about 1/2-inch pieces)
For the Crumb Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar (light or dark)
1/4 cup cold unsalted butter, cut into cubes
Optional: 1/4 tsp cinnamon or nutmeg for added flavor
Instructions
1. Prepare the Crust
If making from scratch:
In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, just until dough holds together.
Roll out on a floured surface to fit a 9-inch pie plate. Place crust in plate, trim and crimp edges.
Chill in the fridge while you prepare the filling.
2. Make the Filling
In a medium bowl, whisk together sugar, flour, and salt.
Beat in the eggs until smooth.
Stir in the sour cream.
Fold in chopped rhubarb.
3. Assemble the Pie
Pour the filling into the unbaked pie shell.
Bake at 400°F (200°C) for 15 minutes.
4. Make the Crumb Topping
While the pie bakes, combine flour and brown sugar in a bowl.
Cut in cold butter with a pastry cutter or fingers until it resembles coarse crumbs.
Add cinnamon or nutmeg if desired.
5. Add Topping & Finish Baking
After 15 minutes of baking, reduce oven temperature to 350°F (175°C).
Sprinkle crumb topping evenly over the pie.
Bake for an additional 30–35 minutes, until the top is golden and the filling is set.
Cool & Serve
Let the pie cool completely at room temperature.
Serve chilled or at room temp. Optional: top with whipped cream or vanilla ice cream.
