Name: Rhubarb Sour Cream Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust; 4 cups chopped fresh rhubarb; 1 large egg; 1 1/2 cups white sugar; 1 cup sour cream; 1/3 cup all-purpose flour; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup butter, melted

Jump to Recipe

Rhubarb Sour Cream Pie brings a perfect balance of creamy richness and tangy brightness, making it a standout dessert during rhubarb season. This timeless recipe combines a flaky crust, a luscious filling, and a buttery crumb topping for a truly satisfying bite. Whether you enjoy Old-fashioned pie recipes or crave a sweet tart dessert, this pie delivers consistent, comforting results. With simple ingredients and straightforward steps, it fits beautifully into your summer baking lineup and easily rivals any allrecipes dessert favorite you’ve tried before.

Story

I first baked Rhubarb Sour Cream Pie during early summer when fresh rhubarb filled the kitchen with its bright, tart aroma. Since then, Rhubarb Sour Cream Pie has become a seasonal tradition that everyone anticipates. Even those who usually avoid rhubarb find themselves reaching for a second slice. What makes Rhubarb Sour Cream Pie special is how the sour cream softens the sharpness of the fruit while still keeping that signature tang. Every time I serve Rhubarb Sour Cream Pie, the crumb topping draws compliments, and the creamy filling reminds people of a light cheesecake texture.

Ingredients

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
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 450°F while you arrange the unbaked pie crust in a 9-inch pie pan and evenly spread the chopped rhubarb across the bottom so each slice gets a balanced amount of fruit.

Cooking Instructions

Whisk the egg, white sugar, sour cream, and 1/3 cup flour until smooth, then pour the mixture over the rhubarb before combining the remaining flour, brown sugar, and melted butter into a crumbly topping, sprinkling it evenly, baking for 15 minutes, reducing heat to 350°F, and continuing to bake for about 40 minutes until golden and slightly set before cooling completely.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing the filling because it can affect the texture, and do not skip cooling time since the center continues to set after baking, which prevents a runny slice.

Pro Tips for Better Flavor

Use fresh, firm rhubarb for the best texture, and chill the pie slightly before serving to highlight the creamy consistency and create clean, neat slices.

Serving and Storage

How to Serve

Serve slices slightly chilled or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience.

How to Store Leftovers

Store leftover pie covered in the refrigerator for up to four days, and reheat gently or enjoy cold depending on your texture preference.

Conclusion

Rhubarb Sour Cream Pie delivers a reliable, crowd-pleasing dessert that blends creamy filling with a bright, tangy finish and a crisp topping that keeps every bite interesting.

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Frequently Asked Questions

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb, but thaw and drain it well first to prevent excess moisture from thinning the filling.

Why is my pie still jiggly in the center?

The center should remain slightly jiggly when removed from the oven because it will firm up as it cools completely.

Can I make this pie ahead of time?

Yes, this pie works well when made a day ahead since chilling improves both flavor and texture.