There is something truly irresistible about the perfect balance of tart and creamy in the Rhubarb Sour Cream Pie Recipe. This pie combines the fresh, tangy burst of rhubarb with the rich, smooth texture of sour cream for a dessert that feels both nostalgic and delightfully fresh. With a buttery crust cradling a luscious filling, this pie is an absolute showstopper whether you’re serving up a weekend treat or celebrating a special occasion.
Ingredients You’ll Need
Every ingredient in this Rhubarb Sour Cream Pie Recipe plays a vital role, creating the harmonious flavors and textures that make this pie unforgettable. From the crisp crust to the tart rhubarb and creamy filling, each component is simple yet essential.
- Pie crust: A flaky foundation that provides the perfect base, whether homemade or pre-made for convenience.
- Rhubarb: Tart and juicy, the star ingredient that brings brightness and zing to the pie.
- Granulated sugar: Balances rhubarb’s tartness with just the right sweetness.
- Eggs: Help bind the filling together and add richness.
- Sour cream: Adds creamy texture and tang for depth of flavor.
- All-purpose flour: Used to stabilize the filling for a perfect slice.
- Vanilla extract: Provides subtle warmth and enhances flavors.
- Ground cinnamon (optional): Adds a hint of spice for a cozy twist.
- Butter: Small dots on top melt into the filling, adding richness and beautiful browning.
How to Make Rhubarb Sour Cream Pie Recipe
Step 1: Prepare the Pie Crust
If you’re making your own crust, mix the flour and salt, then cut in cold butter until the texture resembles crumbs. Gradually add ice water until the dough comes together, then chill for 30 minutes. For pre-made crusts, feel free to skip the dough-making and go straight to rolling out.
Step 2: Blind Bake the Crust
Preheat your oven to 350°F (175°C). Roll the crust into a 9-inch pie pan, trim and crimp the edges, then line it with parchment and fill with pie weights. Bake for about 10-12 minutes until the edges turn lightly golden, giving the base a head start to stay crisp when your luscious filling hits the pan.
Step 3: Prepare the Rhubarb
Mix chopped rhubarb with a bit of sugar and let it sit for 10 minutes. This helps the rhubarb release its tart juices, softening it and intensifying the flavor—a small step that truly makes a difference.
Step 4: Make the Filling
In a separate bowl, whisk together the remaining sugar, eggs, sour cream, flour, vanilla, and cinnamon if you’re using it. This silky blend is what will set into the filling’s creamy, tangy goodness once baked.
Step 5: Combine Rhubarb and Filling
Drain the rhubarb juice and fold the fruit into the sour cream mixture gently. This ensures every bite bursts with that perfect rhubarb tang wrapped in smooth creaminess.
Step 6: Assemble and Bake
Pour the filling into the pre-baked crust and dot the top with small pieces of butter. Bake for 40-45 minutes, keeping an eye in the last 10 minutes to cover the crust edges with foil if needed to prevent burning. You’ll know it’s done when the center jiggles slightly but the edges are set and beautifully golden.
Step 7: Cool and Serve
Let your creation cool to room temperature to allow the filling to set fully. Alternatively, chill it in the fridge for a few hours if you prefer a firmer slice that holds together like a dream.
How to Serve Rhubarb Sour Cream Pie Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream elevates this pie’s creamy tang into pure indulgence. Sprinkle a little cinnamon or lemon zest on top for an extra pop of aroma and color.
Side Dishes
This pie pairs wonderfully with a light salad or a simple cup of tea to balance the richness with something fresh and soothing. A fruity coulis or berry compote also complements the rhubarb’s tartness beautifully.
Creative Ways to Present
For a fun twist, serve individual mini Rhubarb Sour Cream pies in ramekins or jars. Layer the filling with crushed graham crackers for a deconstructed effect that delights both the eye and palate.
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered in the refrigerator for up to 3 days. The flavors actually meld together nicely, making slices even more delicious the next day.
Freezing
You can freeze this pie wrapped tightly in foil for up to a month. Thaw overnight in the fridge and refresh its warmth in the oven before serving for that just-baked feel.
Reheating
Reheat slices in a low oven at 300°F until warmed through, preserving the delicate texture of the filling without drying it out. Microwave reheating is possible but not recommended for best results.
FAQs
Can I use frozen rhubarb for this pie?
Absolutely! Just thaw and drain it well before using to avoid excess moisture that could make the filling watery.
Is there a substitute for sour cream in this recipe?
You can swap sour cream with Greek yogurt or crème fraîche to achieve a similar creamy tang and texture.
Do I need to blind bake the crust?
Blind baking helps to prevent a soggy bottom by pre-cooking the crust before adding the moist filling, giving you that perfect crisp base.
Can I add other fruits to this pie?
Rhubarb pairs beautifully with strawberries or raspberries if you want to add extra sweetness and complexity to the flavor.
How do I know when the pie is fully baked?
The filling should be set around the edges but still jiggle slightly in the center when you gently shake the pan—this ensures a creamy texture without being runny.
Final Thoughts
This Rhubarb Sour Cream Pie Recipe is a heartfelt celebration of tartness and creaminess wrapped in a warm, buttery crust. It’s the kind of recipe that invites you to slow down and savor every bite, making it one you’ll want to share again and again. Give it a try and discover a new favorite that’s as delightful on sunny afternoons as it is at festive gatherings.
Print
Rhubarb Sour Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Sour Cream Pie features a flaky, buttery crust filled with a tart and creamy rhubarb custard. The combination of fresh rhubarb, sour cream, and just the right amount of sugar creates a unique, tangy dessert perfect for spring and summer gatherings. The pie is baked until set with a lightly golden top, offering a delightful texture contrast with the silky filling and crisp crust.
Ingredients
Pie Crust
- 1 pre-made pie crust (or homemade, if preferred)
- For homemade crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3–4 tablespoons ice water
Filling
- 2 cups rhubarb, chopped into small pieces
- 1 1/4 cups granulated sugar (divided)
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cut into small pieces (for topping)
Instructions
- Prepare the Pie Crust: If making a homemade crust, combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time, mixing until dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat and Blind Bake: Preheat oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp edges. Line with parchment paper and pie weights or dried beans. Bake for 10-12 minutes until edges are lightly golden. Remove from oven and let cool slightly. Skip if using pre-made crust.
- Prepare Rhubarb: In a medium bowl, toss chopped rhubarb with 1/4 cup sugar. Let sit for 10 minutes to release juices.
- Make Filling Mixture: In another bowl, whisk together remaining 1 cup sugar, eggs, sour cream, flour, vanilla extract, and cinnamon until smooth.
- Combine Rhubarb and Filling: Drain the rhubarb to remove excess liquid, then stir rhubarb pieces into the sour cream mixture.
- Fill the Pie Crust: Pour the rhubarb-sour cream mixture into the prepared pie crust evenly.
- Add Butter Topping: Dot the top of the filling with small pieces of butter to add richness during baking.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes until the filling is set and the top is lightly browned. Cover crust edges with foil during the last 10 minutes if they brown too quickly.
- Check Doneness: The pie should jiggle slightly in the center when done, indicating a soft set filling.
- Cool the Pie: Allow to cool to room temperature before slicing to let the filling firm up. Optionally refrigerate for a few hours for a fully set texture.
- Serve: Enjoy on its own or with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Blind baking the crust helps prevent a soggy bottom when adding the moist filling.
- Drain the rhubarb juices before mixing to avoid a watery filling.
- Use fresh rhubarb for the best flavor and tenderness.
- Cover pie edges with foil in the final baking minutes to prevent over-browning.
- This pie tastes great served chilled or at room temperature.
- Leftovers can be refrigerated for up to 3 days.
