There’s something truly magical about the pairing of tart rhubarb and creamy, sweet fillings. Growing up, rhubarb was a spring and summer staple in my Nonna’s garden, though this recipe has become a year-round favorite in my kitchen. I first learned to make this Rhubarb Sour Cream Pie during a family trip to the Midwest—where rhubarb pies are practically an art form! Now, it’s a go-to dessert for Sunday dinners, potlucks, or when I’m craving a taste of simple comfort.
This pie strikes the perfect balance: the tang of rhubarb, the richness of sour cream, and a buttery crumb topping that makes it unforgettable. And here’s the best part—this recipe works beautifully with either fresh or frozen rhubarb, making it a delightful dessert any time of year.
Why You’ll Love This Rhubarb Sour Cream Pie
- Perfectly balanced flavors: Tangy rhubarb meets sweet, creamy filling.
- Year-round delight: Works with fresh or frozen rhubarb.
- Easy to make: Simple steps and pantry-friendly ingredients.
- Crowd-pleaser: Ideal for family gatherings, holidays, or cozy nights in.
Ingredients
This recipe yields 8 servings. You can easily scale it up or down!
For the Pie
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh or frozen rhubarb (if frozen, no need to thaw)
- 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
How to Make Rhubarb Sour Cream Pie
Step 1: Preheat the Oven
Preheat your oven to 450°F (220°C). This initial high heat helps set the crust and the filling.
Step 2: Prepare the Crust and Rhubarb
- Roll out your 9-inch pie crust and gently press it into a pie pan.
- Spread 4 cups of chopped rhubarb evenly over the bottom of the crust.
Pro Tip: If using frozen rhubarb, toss it with a tablespoon of flour to absorb excess moisture.
Step 3: Mix the Creamy Filling
- In a medium bowl, whisk together:
- 1 large egg
- 1 ½ cups white sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour
- Whisk until smooth and creamy.
- Pour this mixture over the rhubarb in the crust, making sure it’s evenly distributed.
Step 4: Make the Crumb Topping
- In a small bowl, combine:
- ½ cup flour
- ½ cup brown sugar
- Stir in ¼ cup melted butter until the mixture forms soft crumbs.
- Sprinkle this crumb topping generously over the filling.
Step 5: Bake the Pie
- Place the pie in the preheated oven and bake at 450°F (220°C) for 15 minutes.
- Then, reduce the temperature to 350°F (175°C) and continue baking for another 40 minutes, or until:
- The edges are puffed
- The crumb topping is golden
- The center is mostly set (a slight jiggle is okay—it firms up as it cools)
Step 6: Cool and Serve
- Let the pie cool completely on a wire rack before slicing.
- This allows the filling to set for perfect slices.
Optional Garnish: A dollop of whipped cream or a scoop of vanilla ice cream makes this pie extra indulgent!
Tips for the Best Rhubarb Sour Cream Pie
- Choose the right rhubarb: Bright red stalks give a sweeter flavor, while greener rhubarb can be more tart.
- Frozen rhubarb hack: If you use frozen rhubarb, add 1 extra tablespoon of flour to the filling mixture.
- No soggy bottoms: Preheat a baking sheet and bake your pie on it to help crisp up the bottom crust.
- Make it ahead: This pie is even better the next day, once the flavors have melded.
Storage and Freezing Instructions
- Storage: Keep leftover pie covered in the fridge for up to 3 days.
- Freezing: You can freeze the baked pie (cooled completely) for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations to Try
- Strawberry Rhubarb Sour Cream Pie: Swap 1 cup of rhubarb for strawberries for a sweeter twist.
- Nutty Topping: Add chopped pecans or walnuts to the crumb topping for extra crunch.
- Gluten-Free: Use a gluten-free pie crust and all-purpose gluten-free flour blends.
What to Serve with Rhubarb Sour Cream Pie
- Whipped Cream: Light and fluffy, it complements the creamy filling.
- Vanilla Ice Cream: The classic pairing for warm pie slices.
- Coffee or Tea: A hot cup brings out the sweetness in the pie.
Frequently Asked Questions
Can I use frozen rhubarb?
Absolutely! No need to thaw—just add an extra tablespoon of flour to absorb moisture.
How do I know when it’s done baking?
The edges will puff up, the crumb topping turns golden, and the center will jiggle slightly but firm up as it cools.
Can I make this pie ahead of time?
Yes! It’s even better chilled for a few hours or overnight.
A Slice of Nostalgia: Rhubarb in American Baking
Rhubarb holds a special place in American homestyle baking, particularly in the Midwest and Northeast. In fact, rhubarb is often called the “pie plant” because of its popularity in pies. This recipe takes that traditional love and adds a creamy, tangy twist with sour cream—turning a simple dessert into something extraordinary.
Rhubarb Sour Cream Pie Recipe Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 55 minutes | 1 hour 10 min | 8 servings |
Ingredients
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh or frozen rhubarb
- 1 large egg
- 1 ½ cups white sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour
- ½ cup all-purpose flour (for topping)
- ½ cup brown sugar (for topping)
- ¼ cup butter, melted (for topping)
Instructions
- Preheat oven to 450°F (220°C).
- Arrange pie crust in a 9-inch pie pan. Spread rhubarb evenly in the crust.
- Whisk egg, sugar, sour cream, and ⅓ cup flour until smooth. Pour over rhubarb.
- Mix ½ cup flour and brown sugar; stir in melted butter until crumbly. Sprinkle over the pie.
- Bake for 15 minutes at 450°F. Reduce heat to 350°F and bake for 40 minutes until golden and puffed.
- Cool completely before slicing and serving.
