Rhubarb Sour Cream Pie Recipe
If you’re searching for a show-stopping, nostalgic dessert that tastes like the very best of spring and summer, look no further than Rhubarb Sour Cream Pie. This vibrant pie combines the tart, floral notes of fresh rhubarb with a luxuriously creamy custard, all wrapped up in a flaky crust. Every bite is a delightful balance of sweet and tangy, making it perfect for picnics, Sunday dinners, or any time you want to celebrate rhubarb season with something a little special.
Ingredients You’ll Need
Each ingredient in Rhubarb Sour Cream Pie brings its own magic, contributing to the pie’s creamy texture, gentle sweetness, and that signature rosy hue. The list is short and sweet, but don’t be tempted to skip or substitute — every element plays a key role in this pie’s charm.
- Unbaked 9-inch pie crust: The buttery, flaky foundation that holds it all together and soaks up the luscious filling.
- Fresh rhubarb (3 cups, chopped): The star of the show! Its tartness cuts through the sweetness and keeps each bite lively and refreshing.
- Granulated sugar (1 cup): Sweetens the filling and balances rhubarb’s natural tang.
- All-purpose flour (2 tablespoons): Helps thicken the creamy filling so the pie slices beautifully.
- Sour cream (1 cup): Adds a rich, velvety texture and a lovely tang that pairs perfectly with rhubarb.
- Large eggs (2): Bind the filling together and create that dreamy custard consistency.
- Vanilla extract (1 teaspoon): Just a splash brings warmth and depth to the flavor.
- Salt (1/4 teaspoon): Enhances every flavor and keeps the sweetness in check.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, fragrant spice that makes each bite sing.
- Ground cinnamon (1/4 teaspoon): Pairs with the nutmeg for a gently spiced backdrop.
- Unsalted butter, melted (2 tablespoons): Drizzled over the top for a golden finish and a hint of richness.
How to Make Rhubarb Sour Cream Pie
Step 1: Prep Your Oven and Pie Crust
Start by preheating your oven to 400°F (200°C). While the oven heats, place your unbaked 9-inch pie crust in a pie pan and set it on a baking sheet for easy transport. This step sets the stage for an even bake and helps prevent spills — trust me, your oven will thank you!
Step 2: Layer the Rhubarb
Evenly spread the chopped rhubarb in the bottom of your prepared pie crust. Don’t worry if it looks like a lot — the rhubarb will soften and settle beautifully as it bakes, infusing every slice with its signature tang.
Step 3: Whisk the Creamy Filling
In a large mixing bowl, whisk together the sugar, all-purpose flour, sour cream, eggs, vanilla extract, salt, nutmeg, and cinnamon until the mixture is completely smooth. This creamy base is what sets Rhubarb Sour Cream Pie apart from your typical fruit pie — it’s like a custard and a classic pie had a delicious baby!
Step 4: Combine and Assemble
Pour the creamy filling evenly over the rhubarb in the pie shell. Use a spatula to gently spread it out if needed, making sure all the rhubarb is nestled nicely in the custard. Finally, drizzle the melted butter over the top. This little touch adds a gorgeous sheen and even more flavor.
Step 5: Bake to Perfection
Place the pie in the oven and bake for 15 minutes at 400°F. Then, lower the temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when the filling is set and the top is just turning golden. Let the pie cool to room temperature before slicing — this helps the custard finish setting and makes for clean, beautiful slices.
How to Serve Rhubarb Sour Cream Pie
Garnishes
This pie is lovely on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it over the top. For a little extra flair, sprinkle with a dusting of powdered sugar or a few curls of lemon zest to highlight the rhubarb’s brightness.
Side Dishes
Pair your Rhubarb Sour Cream Pie with a cup of hot tea or a light, fruity white wine for a truly special treat. If you’re serving it at a spring brunch, consider offering alongside a simple green salad or a fresh fruit platter to balance the sweetness of the dessert.
Creative Ways to Present
For a picnic-ready twist, cut the pie into small squares and serve in cupcake liners for easy, mess-free enjoyment. Or, for a dinner party, plate slices with a drizzle of raspberry coulis or a few edible flowers for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Rhubarb Sour Cream Pie tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days — if it lasts that long!
Freezing
To freeze, allow the pie to cool completely, then wrap tightly in plastic wrap followed by a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
If you like your pie slightly warm, gently reheat individual slices in the microwave for 10 to 15 seconds, or place the whole pie in a 300°F oven for about 10 minutes. Just be careful not to overheat, as the creamy filling can separate.
FAQs
Can I use frozen rhubarb for Rhubarb Sour Cream Pie?
Yes, you can absolutely use frozen rhubarb! Just be sure to thaw it completely and drain off any excess liquid to avoid a watery filling.
How do I know when the pie is fully set?
The center of the pie should look just set and barely jiggle when you gently shake the pan. If the middle is still very wobbly, give it a few more minutes in the oven and check again.
Can I make this pie gluten-free?
Definitely! Simply swap the all-purpose flour for your favorite gluten-free flour blend, and use a gluten-free pie crust. The filling and flavors will be just as delicious.
Is it possible to make Rhubarb Sour Cream Pie ahead of time?
Yes, this pie is a fantastic make-ahead dessert. It actually tastes even better after chilling for a few hours, so you can bake it the day before and refrigerate until ready to serve.
What other fruits pair well with rhubarb in this pie?
Strawberries are a classic partner for rhubarb and can be added for a twist. Just substitute about a cup of rhubarb with chopped fresh strawberries for a fun variation.
Final Thoughts
If you’ve never tasted the magic of a Rhubarb Sour Cream Pie, now’s your chance to fall in love with this delightful dessert. It’s unique, surprisingly easy, and always a crowd-pleaser — the kind of recipe you’ll return to every spring. Give it a try, and don’t be surprised if it becomes a new family favorite!
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Rhubarb Sour Cream Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Rhubarb Sour Cream Pie is a classic American dessert featuring tart rhubarb nestled in a creamy, spiced sour cream custard filling baked to perfection in a flaky pie crust. This old-fashioned pie is ideal for springtime gatherings and pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the right temperature for an even bake.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into your pie dish and set aside.
- Add Rhubarb: Arrange the chopped fresh rhubarb evenly over the bottom of the pie crust for a balanced tart filling.
- Mix Filling: In a large mixing bowl, whisk together the sugar, all-purpose flour, sour cream, eggs, vanilla extract, salt, nutmeg, and cinnamon until the mixture is smooth and well combined.
- Combine: Pour the sour cream custard mixture over the rhubarb in the pie shell, spreading it evenly.
- Add Butter: Drizzle the melted unsalted butter over the filling to add richness and help with browning.
- Bake – First Stage: Bake the pie at 400°F (200°C) for 15 minutes to set the edges and start baking the filling.
- Bake – Second Stage: Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes or until the filling is set and the top is lightly golden.
- Cool: Remove the pie from the oven and allow it to cool to room temperature, which improves texture and slicing.
- Serve: Serve the pie chilled or at room temperature, optionally topped with whipped cream or vanilla ice cream for added indulgence.
Notes
- This pie pairs wonderfully with a dollop of whipped cream or vanilla ice cream for extra creaminess.
- If using frozen rhubarb, thaw completely and drain well before adding to prevent excess liquid from making the pie soggy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 340
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
