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Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie


  • Author: Emma
  • Total Time: 1 hour 25 minutes
  • Yield: 2025 slices 1x
  • Diet: Vegetarian

Description

A delightful pie blending the tartness of fresh rhubarb with the creaminess of sour cream, topped with a sweet, crumbly topping.


Ingredients

Scale

Filling

  • 3 cups rhubarb (chopped into 1-inch pieces)
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour (for thickening)
  • 1 teaspoon vanilla extract
  • 1 large egg (beaten)
  • 1 cup full-fat sour cream
  • Pinch of salt

Crust

  • 1 9-inch unbaked pie crust

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter (cubed)

Instructions

1. Preheat your oven to 375°F and prepare the pie crust in a 9-inch pie plate.

2. In a bowl, whisk together sour cream, beaten egg, vanilla, and salt until smooth.

3. Toss the rhubarb with sugar and flour, and spread into the pie crust.

4. Pour the custard over the rhubarb and coax into every nook and cranny.

5. For the topping, mix flour and sugar, then incorporate butter to a crumbly texture.

6. Sprinkle the topping over the pie and bake on a rimmed baking sheet for 45-55 minutes.

7. Cool for at least 2 hours before serving.

Notes

Letting the pie cool completely is essential for the custard to set properly.

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 25
  • Sodium: 120
  • Fat: 15
  • Saturated Fat: 9
  • Carbohydrates: 45
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 60

Keywords: crumb topping, rhubarb pie, sour cream pie