If you’re searching for a dessert that combines the bright, tangy punch of rhubarb with the rich creaminess of sour cream, look no further than this Rhubarb Sour Cream Pie Recipe. This pie effortlessly balances tart and sweet, with a smooth, custard-like filling nestled inside a flaky crust that will have you coming back for seconds. It’s a celebration of spring’s freshest harvest and a true crowd-pleaser that feels as comforting as a warm hug from a dear friend.
Ingredients You’ll Need
Gathering the ingredients for this pie is delightfully straightforward, each playing a crucial role in delivering the classic flavor, texture, and visual appeal that make a Rhubarb Sour Cream Pie Recipe so irresistible. From the vibrant rhubarb to the tender, buttery crust, each element harmonizes perfectly.
- Pie crust: Use a pre-made crust for convenience or make your own for a buttery, flaky base that cradles the filling beautifully.
- Rhubarb: Chopped small for that signature tangy flavor and just the right texture within the creamy filling.
- Granulated sugar: Adds sweetness to balance the natural tartness of the rhubarb.
- Eggs: Provide structure and richness to the pie’s creamy custard-like filling.
- Sour cream: The star of this recipe, lending a luscious tang and velvety mouthfeel that makes this pie uniquely delicious.
- Flour: Helps thicken the filling just enough, giving it that perfect sliceable consistency.
- Vanilla extract: Adds depth and aromatic sweetness to round out the flavors.
- Ground cinnamon (optional): A subtle warmth that elevates the flavor profile without overshadowing the rhubarb.
- Butter: Dotted on top for a subtle richness and a slight golden finish on baking.
How to Make Rhubarb Sour Cream Pie Recipe
Step 1: Prepare Your Pie Crust
If you’re feeling up for homemade, mixing flour, salt, and cold butter into coarse crumbs creates that flaky texture we all adore. Adding ice water turns it into a dough ready to hold all that luscious filling. Chill the dough to relax the gluten and prevent shrinkage during baking. If you choose a pre-made crust, you’re already halfway there—just roll out and set into your pan.
Step 2: Blind Bake the Crust
Preheat your oven to 350°F to get the crust started right. Rolling out the dough and fitting it into your 9-inch pie pan sets the foundation. Lining it with parchment and filling with weights keeps the crust from bubbling or shrinking, baking it golden and sturdy enough to support that rich filling.
Step 3: Macerate the Rhubarb
Combining rhubarb pieces with a sprinkle of sugar lets the flavors mingle as the fruit releases its juices. This step is key—it softens the rhubarb just enough so that tartness shines without being overpowering, ensuring each bite has that perfect balance.
Step 4: Mix the Filling
Whisk together eggs, sugar, sour cream, flour, vanilla, and cinnamon until smooth and silky. This mixture will envelop the rhubarb, creating the creamy yet tangy custard that defines this pie.
Step 5: Combine Rhubarb and Filling
Drain the rhubarb juices and gently fold the fruit into the sour cream mixture. This way, the filling won’t be watery but beautifully thick and lush, delivering that signature Rhubarb Sour Cream Pie Recipe texture with every slice.
Step 6: Assemble and Bake
Pour the filling into your prebaked crust and dot the surface with small bits of butter—it’s the secret for a slightly golden, rich top. Bake 40 to 45 minutes until set with a slight jiggle in the middle, making sure to shield the crust edges with foil if they brown too quickly. Patience here rewards you with that perfectly baked creamy center.
Step 7: Cool and Set
Let the pie cool to room temperature or chill it in the fridge for a few hours for a beautifully firm slice-worthy dessert. This step develops the flavors and makes serving a breeze, ensuring every piece stays intact and picture perfect.
How to Serve Rhubarb Sour Cream Pie Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a silky contrast that’s pure indulgence with the tangy richness of the pie. For a little zing, a sprinkle of chopped toasted almonds gives a nutty crunch that makes each bite an experience.
Side Dishes
This pie pairs wonderfully with a light cup of tea or freshly brewed coffee, making it a perfect conclusion to a brunch or casual dinner. A simple fruit salad with berries complements the pie’s tartness without competing with its flavors.
Creative Ways to Present
Serve slices on vintage plates for a nostalgic vibe or fancy dessert stands at your next gathering to steal the show. You could also cut the pie into small squares and offer them on a dessert tray during parties—little treasures of tangy creaminess for your guests to savor.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Rhubarb Sour Cream Pie Recipe tightly with plastic wrap or foil and refrigerate. It keeps well for up to four days and actually tastes even better as the flavors continue to meld overnight.
Freezing
This pie freezes beautifully. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to two months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
If you prefer your pie warm, gently reheat slices in a low oven (about 300°F) for 10 to 15 minutes or until just warmed through. Avoid the microwave to keep the crust crisp and the filling smooth.
FAQs
Can I use frozen rhubarb for this pie?
Yes, frozen rhubarb works well if fresh isn’t available. Just make sure to thaw and drain it well to avoid excess moisture in the filling.
Is it necessary to blind bake the crust?
Blind baking helps prevent a soggy bottom, especially important with a moist filling like this Rhubarb Sour Cream Pie Recipe. It’s highly recommended for the best texture.
Can I make this pie dairy-free?
While the recipe relies on sour cream for its unique tang and texture, you can experiment with dairy-free sour cream alternatives for a similar effect, but the flavor and texture might slightly differ.
What if I don’t have cinnamon?
The cinnamon is optional but adds a lovely warmth. If you don’t have it, the pie will still be delicious with just vanilla bringing out the natural flavors.
How to know when the pie is done?
The filling should be set but with a slight jiggle in the center when you gently shake the pan—this means it will firm up perfectly as it cools.
Final Thoughts
There’s something truly special about baking a Rhubarb Sour Cream Pie Recipe from scratch—the way the tart rhubarb shines through a silky custard filling wrapped in a tender crust is pure magic. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, this pie is sure to become a cherished favorite. So, grab your apron and treat yourself to this wonderfully refreshing and comforting dessert soon!
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Rhubarb Sour Cream Pie Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Description
This Rhubarb Sour Cream Pie is a delightful balance of tangy rhubarb and rich sour cream nestled in a buttery, flaky pie crust. With a touch of cinnamon and a sweet, creamy filling, it’s a perfect dessert to enjoy during rhubarb season, offering a unique twist on classic fruit pies.
Ingredients
Pie Crust (Homemade or Pre-made)
- 1 pre-made pie crust (or homemade, if preferred)
- For homemade crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3-4 tablespoons ice water
Filling
- 2 cups rhubarb, chopped into small pieces
- 1 1/4 cups granulated sugar (divided as 1/4 cup and 1 cup)
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cut into small pieces (for topping)
Instructions
- Prepare the Pie Crust: If making homemade crust, combine flour and salt in a large bowl. Cut in cold butter with a pastry cutter or hands until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms. Shape into disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat and Blind Bake Crust: Preheat oven to 350°F (175°C). Roll out pie crust and fit into a 9-inch pie pan. Trim and crimp edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake 10-12 minutes until edges are lightly golden. Remove and cool slightly. Skip if using pre-made crust.
- Prepare Rhubarb: In a medium bowl, combine chopped rhubarb and 1/4 cup sugar. Let sit 10 minutes to release juices.
- Mix Filling: In another bowl, whisk together remaining 1 cup sugar, eggs, sour cream, flour, vanilla extract, and cinnamon until smooth.
- Combine Rhubarb and Filling: Drain liquid from rhubarb mixture and stir rhubarb into sour cream mixture.
- Fill the Pie: Pour the rhubarb-sour cream filling into the prepared pie crust.
- Add Butter Topping: Dot the top of the filling with small pieces of butter.
- Bake Pie: Bake in the oven for 40-45 minutes or until filling is set and top is lightly browned. Cover crust edges with foil if needed during last 10 minutes to prevent over-browning.
- Check Doneness: The pie should jiggle slightly in the center when done.
- Cool Pie: Allow the pie to cool to room temperature before slicing, or refrigerate for a few hours to fully set.
- Serve: Serve on its own or with whipped cream or vanilla ice cream as a garnish.
Notes
- Blind baking the crust helps prevent it from becoming soggy due to the moist filling.
- Rhubarb has a tart flavor; soaking it in sugar helps mellow the tartness.
- Cover the crust edges with foil during the last baking minutes to avoid over-browning.
- Letting the pie fully cool or refrigerating improves the filling’s texture for cleaner slices.
- Optional cinnamon adds a warm spice note but can be omitted if preferred.
- You can substitute the sour cream with Greek yogurt for a slightly different tang.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
