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
Scale
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
