Rhubarb Sour Cream Pie Recipe That You’ll Love
A creamy, tangy Rhubarb Sour Cream Pie that balances the tartness of fresh rhubarb with the rich creaminess of sour cream. The perfect dessert for spring and summer, this pie is easy to make and absolutely delicious!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 8 servings 1x
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 ⅓ cups white sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat your oven to 450°F (230°C).
- Spread the chopped rhubarb evenly into the unbaked pie crust.
- In a separate bowl, mix together the sugar, sour cream, and flour until well combined.
- Pour the sour cream mixture over the rhubarb in the pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C), and continue baking for 30 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool before serving.
How to Prepare:
- Begin by prepping your rhubarb, ensuring it’s washed, dried, and chopped into small, even pieces.
- Prepare your pie crust, homemade or store-bought, and lay it into your pie dish.
- Mix your filling thoroughly, ensuring the sour cream, sugar, and flour are well combined for a smooth, creamy texture.
- Carefully pour the filling over the rhubarb, ensuring an even spread for consistent baking and flavor in every slice.
Notes
- If you prefer a sweeter pie, you can increase the amount of sugar slightly.
- To add a bit of crunch, you can sprinkle some streusel topping over the pie before baking.
- The pie can be made ahead and refrigerated, though it’s best enjoyed fresh for maximum flavor.
Nutrition
- Serving Size: 1 slice
- Calories: ~300 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg