Rhubarb Sour Cream Pie

This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn’t ask for a better neighbor, and when I found out she was a keen baker, I knew she was one for keeps! I think this may be my all-time favorite pie. The combination of sour cream, rhubarb, and crumb topping is so good, it should be illegal.

Why You’ll Love This Recipe

If you’re a fan of unique desserts, this Rhubarb Sour Cream Pie is sure to win you over. The tangy rhubarb balanced with creamy sour cream and a sweet crumb topping creates a symphony of flavors in every bite. It’s not just a pie; it’s an experience that brings warmth and comfort, reminiscent of a cozy afternoon spent with a dear friend.

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Oven

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 (for topping)
• ½ cup brown sugar (for topping)
• ¼ cup butter, melted (for topping)

Step-by-Step Instructions

1. Preheat your oven to 450 degrees F (220 degrees C).
2. Arrange the pie crust in a 9-inch pie pan and spread the rhubarb evenly across the bottom.
3. In a bowl, whisk together the egg, white sugar, sour cream, and ⅓ cup of flour until smooth. Pour this mixture over the rhubarb in the pie crust.
4. In another bowl, mix ½ cup flour and brown sugar. Stir in the melted butter until the mixture becomes crumbly. Sprinkle this topping over the pie.
5. Bake the pie for 15 minutes, then reduce the heat to 350 degrees F (175 degrees C) and continue baking until the edges puff up and the topping turns golden, about 40 minutes. Allow the pie to cool before slicing.

Tips for Success

• Ensure your rhubarb is fresh for the best flavor and texture.
• Let the pie cool completely before serving to allow the filling to set properly.
• Use a pie shield or foil to cover the edges if they brown too quickly.

Additional Tips and Variations

For a twist, try adding a pinch of cinnamon to the crumb topping for extra warmth. If you’re not a fan of rhubarb, you can substitute with strawberries for a sweeter pie.

Nutritional Highlights (Per Serving)

Kcal: 493 kcal per serving | Servings: 8 servings

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb? Yes, just make sure to thaw and drain it well to avoid a watery filling.

Can I make this pie in advance? Absolutely! This pie can be made a day ahead and stored in the refrigerator.

How should I store leftovers? Keep leftovers refrigerated in an airtight container for up to 3 days.

Conclusion

This Rhubarb Sour Cream Pie is not only a delightful treat but also a wonderful way to celebrate friendship and the joy of baking. I invite you to try this recipe and share your thoughts and experiences. Whether you’re baking for family, friends, or just yourself, this pie is sure to bring a smile to anyone’s face. Enjoy!