The Tangy Magic of Rhubarb Sour Cream Pie Recipe
Sweet memories of grandma’s kitchen come flooding back with this delightful rhubarb sour cream pie that promises pure comfort.
Nostalgic flavors dance across your palate with each creamy, tangy bite.
Seasonal rhubarb brings a vibrant, tart kick to this classic dessert.
Soft, pillowy sour cream creates a luscious filling that melts beautifully against a buttery, flaky crust.
Baking this pie fills your home with an irresistible aroma that beckons everyone to the table.
Simple ingredients blend into a dessert that celebrates spring’s most beloved produce.
Come savor a slice of pure, homemade happiness that will have everyone asking for seconds.
Rhubarb Sour Cream Pie to Satisfy Your Sweet Tooth
Ingredients to Make Rhubarb Sour Cream Pie
For the Crust:For the Filling:For the Baking and Seasoning:Stepwise Guide to Rhubarb Sour Cream Pie
Step 1: Warm Up The Oven
Turn the oven to 450°F (230°C) to get it ready for baking the pie.
Step 2: Prepare Rhubarb Base
Spread chopped rhubarb evenly across the bottom of an unbaked pie crust, creating a vibrant and colorful foundation.
Step 3: Create Creamy Filling
In a mixing bowl, blend together:Whisk until the ingredients are completely smooth and well incorporated.
Step 4: Pour Filling Over Rhubarb
Gently pour the creamy mixture over the rhubarb, ensuring an even distribution across the pie crust.
Step 5: Initial High-Heat Baking
Place the pie in the preheated oven and bake for 15 minutes at 450°F (230°C), which helps develop a golden crust and start cooking the filling.
Step 6: Reduce Heat And Finish Baking
Lower the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes.
The pie is done when the filling sets and the crust turns a beautiful golden brown color.
Step 7: Cool And Serve
Remove the pie from the oven and let it cool completely before slicing and serving.
This allows the filling to set and makes for cleaner, more attractive slices.
Tips for Perfect Pie Crust and Filling
Variations to Try with Rhubarb Pie
Pairing Suggestions for Rhubarb Pie
Proper Storage for Sour Cream Pie
Store leftover pie in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
Carefully wrap the entire pie or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, ensuring minimal air exposure to prevent freezer burn.
Remove frozen pie from the freezer and let it defrost slowly in the refrigerator overnight. This method helps preserve the pie’s texture and prevents sogginess.
Warm individual slices in the oven at 350F for 10-15 minutes. Cover with aluminum foil to prevent excessive browning and maintain the pie’s moisture.
FAQs
Yes, you can use frozen rhubarb. Just thaw and drain excess liquid before adding to the pie crust to prevent a soggy bottom.
The sour cream and sugar help balance the natural tartness of rhubarb, creating a more mellow and creamy flavor profile.
The pie is done when the filling is set (not wobbly) and the crust turns golden brown. A knife inserted near the center should come out clean.
No, this recipe uses raw chopped rhubarb that cooks directly in the pie, which helps maintain its texture and fresh flavor.
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Rhubarb Sour Cream Pie Recipe
- Total Time: 1 hour
- Yield: 8 1x
Description
Delightful Rhubarb Sour Cream Pie brings sweet-tart magic from rustic kitchens, celebrating seasonal produce with creamy richness. Homemade pastry and tangy filling promise a slice of pure comfort that will charm dessert enthusiasts and family gatherings alike.
Ingredients
Main Ingredients:
- 4 cups (960 ml) rhubarb, chopped
- 1 1/3 cups (267 g) white sugar
- 1 cup (240 ml) sour cream
- 1 (9 inch) unbaked pie crust
Thickening Ingredients:
- 1/3 cup (40 g) all-purpose flour
Instructions
- Warm the oven to a scorching 450F (230C), preparing for a delectable rhubarb pie transformation.
- Distribute freshly chopped rhubarb across the unbaked pie shell, creating an even, vibrant layer.
- Whisk together sugar, sour cream, and flour in a mixing bowl until the mixture achieves a smooth, cohesive consistency.
- Gently cascade the creamy mixture over the rhubarb, ensuring complete coverage within the pie crust.
- Place the pie in the heated oven and roast at 450F for 15 minutes, allowing the initial high heat to jumpstart the cooking process.
- Lower the oven temperature to 350F (175C) and continue baking for an additional 30 minutes, watching for a set filling and beautifully golden crust.
- Remove from the oven and let the pie rest and cool completely, allowing the filling to stabilize and flavors to meld.
- Slice and serve at room temperature, revealing the tangy, creamy rhubarb interior.
Notes
- Slice rhubarb uniformly to ensure even cooking and consistent texture throughout the pie.
- Use fresh, vibrant rhubarb stalks for the most intense flavor and best color in the dessert.
- Consider adding a sprinkle of cinnamon or nutmeg to the sour cream mixture for a warm, aromatic twist.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free blend to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 281 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.