Rhubarb Sour Cream Pie with Crumb Topping
This Rhubarb Sour Cream Pie is a treasured recipe that came from my dear friend Margie. We became fast friends the day our family moved onto the block, and when I discovered her love for baking, I knew she was a keeper! This pie might just be my all-time favorite—the tartness of the rhubarb, the creaminess of the sour cream filling, and the sweet, crunchy crumb topping make it so good, it should be illegal.
Why You’ll Love This Recipe
If you’re a fan of unique desserts, this Rhubarb Sour Cream Pie is sure to win you over. It’s more than just a pie—it’s a comforting, nostalgic treat reminiscent of cozy afternoons spent with loved ones.
✔ Perfect balance of flavors – The tart rhubarb contrasts beautifully with the creamy, sweet filling.
✔ Irresistible crumb topping – Adds a delightful crunch to every bite.
✔ Easy to make – Simple ingredients and straightforward steps make this an effortless homemade dessert.
✔ Great for any occasion – Perfect for spring gatherings, family dinners, or a weekend treat.
Kitchen Equipment You’ll Need
• 9-inch pie pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Oven
Ingredients
For the Pie:
• 1 (9-inch) unbaked pie crust
• 4 cups chopped fresh rhubarb
• 1 large egg
• 1 ½ cups white sugar
• 1 cup sour cream
• ⅓ cup all-purpose flour
For the Crumb Topping:
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup butter, melted
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (220°C).
Step 2: Prepare the Pie Crust
• Arrange the unbaked pie crust in a 9-inch pie pan.
• Evenly spread the chopped rhubarb across the bottom.
Step 3: Make the Sour Cream Filling
• In a bowl, whisk together the egg, white sugar, sour cream, and ⅓ cup of flour until smooth.
• Pour the mixture evenly over the rhubarb in the pie crust.
Step 4: Make the Crumb Topping
• In another bowl, mix ½ cup flour and brown sugar.
• Stir in the melted butter until the mixture forms a crumbly texture.
• Sprinkle the crumb topping over the pie.
Step 5: Bake the Pie
• Bake for 15 minutes at 450°F (220°C).
• Reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes, or until the edges puff up and the topping turns golden brown.
Step 6: Cool and Serve
• Allow the pie to cool completely before slicing. This helps the filling set properly.
Tips for Success
• Use fresh rhubarb – For the best flavor and texture, make sure your rhubarb is crisp and vibrant.
• Let it cool completely – This allows the filling to firm up, preventing a runny pie.
• Shield the edges – If the crust edges brown too quickly, cover them with foil or a pie shield.
Variations & Additions
• Add cinnamon – A pinch of cinnamon in the crumb topping gives the pie a warm, cozy flavor.
• Try a strawberry-rhubarb mix – Substitute half of the rhubarb with strawberries for a sweeter, more balanced pie.
• Make it gluten-free – Use a gluten-free pie crust and swap the flour for a gluten-free alternative.
Nutritional Information (Per Serving)
• Calories: 493 kcal
• Servings: 8
Frequently Asked Questions (FAQ)
- Can I use frozen rhubarb?
Yes! If using frozen rhubarb, thaw it completely and drain any excess liquid before adding it to the pie.
- How do I store leftovers?
Store the pie covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 325°F (163°C) for a few minutes.
- Can I freeze Rhubarb Sour Cream Pie?
Yes! Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
- What should I serve with this pie?
This pie pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Final Thoughts
This Rhubarb Sour Cream Pie is a must-try for any dessert lover. With its tangy rhubarb, creamy filling, and crunchy crumb topping, every bite is pure comfort. Whether you make it for a family gathering or just to treat yourself, this pie is sure to become a new favorite in your home!