Rhubarb Sour Cream Pie

Rhubarb sour cream pie features tart rhubarb, a sweet sour cream filling and a buttery crumb topping. Enjoy this pie at room temperature or chilled.

Rhubarb Sour Cream Pie

It’s rhubarb season here in the Midwest, which means its time for all of the rhubarb recipes! This rhubarb sour cream pie is a version of rhubarb pie that combines a sweet sour cream filling paired with the tart rhubarb and topped with a buttery crumb topping.

Rhubarb, which grows abundantly in the Midwest, is oftentimes called the pie plant. While it is extremely tart unless it is combined with sugar, it is a great filling for pie since rhubarb can be frozen and used year round. Rhubarb is a favorite baking ingredient here in the Midwest for that very reason, which means you can make this pie any time of the year.

How to Make Rhubarb Sour Cream Pie

If it is outside of rhubarb season, you can use frozen rhubarb for this pie. To avoid a soggy pie, be sure to thaw the frozen rhubarb completely and then drain before using in this recipe.

Ingredients

Pie

• 1 – 9” pie crust
• 1 cup granulated sugar
• 2 Tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 8 oz. sour cream (full fat)
• 1 large egg
• 3 cups fresh or frozen rhubarb *if using frozen, thaw completely and drain first

Crumb Topping

• 1/2 cup light brown sugar, packed
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, cold

Instructions

Roll out 1- 9″ pie crust and press into 9” pie pan. Prick gently all over with fork. In a large mixing bowl, whisk together the 1 cup granulated sugar, 2 Tablespoons cornstarch, 1 teaspoon ground cinnamon
and 1/4 teaspoon ground nutmeg. Stir in the 8 oz. sour cream and 1 large egg. Gently fold in the 3 cups fresh or frozen rhubarb* (frozen rhubarb should be thawed and drained first).

Pour mixture into prepared pie pan. Cover edges of pie with pie shield or foil and bake pie at 400℉ for 15 minutes. Reduce heat and bake an additional 15 minutes at 350℉, then remove from oven.

In a mixing bowl, combine the 1/2 cup light brown sugar, 3/4 cup all-purpose flour, 1/2 teaspoon salt and cut in 1/3 cup unsalted butter with a fork until crumbly. Sprinkle over the pie, remove pie shield or foil and return pie to oven and bake an additional 20 minutes or until the topping is golden brown.

Cool pie on a wire rack; serve room temperature or cold. Refrigerate any leftovers.

Tips for Rhubarb Sour Cream Pie

• Makes 8 large slices or 12 small slices
• Store leftovers in refrigerator for up to 72 hours 
• Can sub plain yogurt in place of the sour cream

Want more rhubarb recipes?