This Rhubarb Sour Cream Pie Recipe is an absolute gem for anyone who loves the perfect balance of tart and creamy in a dessert. The tangy rhubarb paired with rich, smooth sour cream creates a luscious filling that bakes into a comforting, golden pie. It’s the kind of dessert that feels both nostalgic and fresh, brightening up any table with its vibrant color and irresistible flavor. Whether you’re a seasoned baker or just starting out, this pie’s delightful texture and harmonious taste will make it your new favorite springtime treat.
Ingredients You’ll Need
Gathering your ingredients for this pie is wonderfully straightforward. Each element plays a vital role in bringing out the pie’s unique flavors and perfect texture, from the buttery crust to the tangy rhubarb and creamy filling.
- Pie crust: Use pre-made for ease or homemade for a tender, buttery base.
- Rhubarb (2 cups, chopped): The star of the dish providing fresh tartness and beautiful color.
- Granulated sugar (1 1/4 cups): Balances the tartness of rhubarb and sweetens the filling.
- Large eggs (2): Helps set the filling with a smooth, custard-like texture.
- Sour cream (1/2 cup): Adds creaminess and a slight tang to complement rhubarb.
- All-purpose flour (1 tbsp for filling, 1 1/4 cups for homemade crust): Thickens the filling and provides the structure for crust.
- Vanilla extract (1 tsp): Enhances the overall flavor with warmth and subtle sweetness.
- Ground cinnamon (1/2 tsp, optional): Offers a cozy undertone that pairs wonderfully with rhubarb.
- Butter (3/4 stick total, divided): Adds richness to both crust and topping.
How to Make Rhubarb Sour Cream Pie Recipe
Step 1: Prepare the Pie Crust
If you’re making your crust from scratch, start by combining flour and salt. Cut in cold, cubed butter until crumbly, then slowly add ice water until your dough just comes together. Wrap it up and chill for 30 minutes. This resting period is essential to create a tender, flaky crust that will hold all that delicious filling.
Step 2: Blind Bake the Crust
Once chilled, roll out your crust and line a 9-inch pie pan. Trim, crimp edges, then line the crust with parchment and fill with pie weights or dried beans. Bake at 350°F for 10-12 minutes until the edges turn lightly golden. This step prevents sogginess and builds a sturdy shell for your luscious filling.
Step 3: Prepare the Rhubarb
Toss chopped rhubarb with 1/4 cup sugar and let it sit for about 10 minutes. This helps soften the rhubarb and releases natural juices that blend beautifully into the filling without making it watery.
Step 4: Mix the Filling
Whisk together the remaining sugar, eggs, sour cream, tablespoon of flour, vanilla extract, and optional cinnamon to create a smooth, creamy filling. This mixture will balance the rhubarb’s tartness with silkiness and a hint of warmth.
Step 5: Combine Rhubarb and Filling
Drain the excess liquid from the rhubarb and gently fold it into your sour cream mixture. This ensures the filling is not too runny but packed full of those fresh rhubarb bursts in each bite.
Step 6: Assemble and Bake
Pour the filling into your prepared pie crust, dot the top with small pieces of butter for added richness, and bake at 350°F for 40-45 minutes. Watch for a lightly browned top and a slight jiggle in the center, a sign that your pie is perfectly set. Cover the edges with foil if they start browning too fast.
Step 7: Cooling Down
Allow your pie to cool to room temperature before slicing. This step is key for the filling to firm up, making it easier to serve neat slices. You can also refrigerate it for a few hours to fully set the pie if you prefer a chilled dessert.
How to Serve Rhubarb Sour Cream Pie Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream brings out the creaminess of the sour cream and tempers the tart rhubarb beautifully. For a festive touch, sprinkle some toasted almonds or a dusting of cinnamon on top.
Side Dishes
This pie pairs wonderfully with fresh berries or a light fruit salad, making for a refreshing dessert combo. A cup of hot tea or a chilled glass of white wine also complements the pie’s vibrant flavors remarkably well.
Creative Ways to Present
For a charming twist, serve individual mini versions of this pie in ramekins for a special occasion or create a rustic look by letting the edges of the crust be irregular and adorned with powdered sugar drizzle. It’s a showstopper on any dessert table.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. This keeps the filling fresh and the crust from becoming too soggy, so you can enjoy it as much as the first slice.
Freezing
You can freeze this pie baked or unbaked. Wrap it securely in plastic wrap followed by foil. Freeze for up to 2 months, then thaw overnight in the refrigerator before baking (if unbaked) or reheating.
Reheating
To reheat, warm slices in a 325°F oven for 10-15 minutes to revive the crust’s flakiness and gently warm the filling. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use frozen rhubarb for this pie?
Absolutely! Just make sure to thaw and drain it well to avoid excess liquid in your filling. Fresh rhubarb is ideal but frozen works well too.
Is sour cream necessary in this Rhubarb Sour Cream Pie Recipe?
Yes, sour cream is what gives this pie its unique creamy texture and tangy depth. It balances the tartness of the rhubarb beautifully and sets the filling nicely.
Can I make this pie gluten-free?
Yes, by using a gluten-free pie crust and substituting the all-purpose flour with a gluten-free blend in the filling, you can enjoy this pie gluten-free without compromising flavor or texture.
What should I do if the pie crust edges brown too quickly?
Simply cover the edges loosely with foil halfway through baking to prevent burning while allowing the rest of the pie to bake perfectly.
How can I tell when the pie filling is done baking?
The filling should be set but jiggle slightly in the center when gently shaken. It will firm up further once cooled, so avoid overbaking for a soft but stable filling.
Final Thoughts
You really can’t go wrong with this Rhubarb Sour Cream Pie Recipe. Its bright, tangy rhubarb filling enriched with creamy sour cream offers a delightful twist on classic fruit pies. It’s the kind of recipe that feels like a warm hug and a burst of fresh spring all in one bite. I wholeheartedly encourage you to give it a try and watch it become a beloved tradition on your table!
Print
Rhubarb Sour Cream Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Sour Cream Pie features a tender, flaky crust filled with a creamy, tangy sour cream custard combined with fresh tart rhubarb. The pie is lightly spiced with cinnamon and perfectly sweetened, then baked until set and golden brown. It’s a delightful seasonal dessert perfect for spring and early summer when rhubarb is in abundance.
Ingredients
Pie Crust (Homemade)
- 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)
- 1 pre-made pie crust (optional, if not making homemade crust)
Other
Instructions
- Prepare the Pie Crust: If making homemade crust, combine flour and salt in a large bowl. Cut cold butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat Oven and Blind Bake Crust: Preheat your oven to 350°F (175°C). Roll out the chilled pie dough and fit it into a 9-inch pie pan, trimming and crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until edges are lightly golden. Remove and let cool slightly. If using a pre-made crust, skip this step.
- Prepare Rhubarb: In a medium bowl, toss chopped rhubarb with 1/4 cup sugar. Let sit for about 10 minutes to draw out juices.
- Make the Filling Mixture: In another bowl, whisk together the remaining 1 cup sugar, eggs, sour cream, flour, vanilla extract, and cinnamon (if using) until smooth and well combined.
- Combine Rhubarb and Filling: Drain the liquid released from the rhubarb and stir the rhubarb into the sour cream mixture.
- Fill the Pie Shell: Pour the rhubarb and sour cream filling evenly into the prepared pie crust.
- Add Butter Topping: Dot the surface of the filling with small pieces of butter for richness.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes, until the filling is set and the top is lightly browned. To prevent over-browning, cover the crust edges with foil during the last 10 minutes if necessary.
- Check for Doneness: When done, the pie center should still jiggle slightly, indicating the perfect custard consistency.
- Cool and Serve: Allow the pie to cool to room temperature before slicing. For best results, refrigerate for a few hours to fully set. Serve alone or with whipped cream or vanilla ice cream.
Notes
- If you prefer a sweeter or tarter pie, adjust the sugar amount to taste.
- Using pie weights for blind baking prevents the crust from puffing or shrinking.
- Cover the edges of the crust with foil or a pie shield during baking to avoid over-browning.
- This pie can be refrigerated for up to 2 days; always cover to maintain moisture.
- Sour cream adds a nice tang and creamy texture; you can substitute with Greek yogurt if desired.
- For a gluten-free version, use a gluten-free pie crust and flour substitute.
