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
Scale
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
