Description
Indulge in the creamy, tangy goodness of this Rhubarb Sour Cream Pie that perfectly balances the tartness of fresh rhubarb with a luscious sour cream filling, all nestled in a flaky pie crust.
Ingredients
Scale
Pie Filling:
- 1 unbaked 9-inch pie crust
- 3 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- ½ cup all-purpose flour
- â…“ cup brown sugar
- ¼ cup cold unsalted butter (cut into small cubes)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired.
- Make the filling: In a large bowl, combine sugar, flour, sour cream, egg, vanilla, and salt. Fold in rhubarb. Pour into crust.
- Prepare the topping: Mix flour and brown sugar. Cut in butter until crumbly. Sprinkle over the pie.
- Bake: Bake at 400°F for 15 minutes, then reduce to 350°F and bake for 30–35 minutes until set.
- Cool and serve: Let the pie cool completely before slicing and serving.
Notes
- This pie is best chilled for a few hours before serving to help the filling set.
- You can substitute part of the rhubarb with strawberries for a sweeter twist.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
