Rhubarb Sour Cream Pie Recipe

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

  • Savor Simple Seasonal Delight: This rhubarb sour cream pie celebrates spring's fresh produce with minimal ingredients and straightforward preparation.
  • Master Quick Baking Skills: Novice bakers can confidently create this dessert by following uncomplicated steps that require basic mixing and baking techniques.
  • Enjoy Versatile Crowd-Pleaser: Perfect for family gatherings, potlucks, or weekend desserts, this pie offers a delightful balance of tangy rhubarb and creamy sweetness that appeals to different taste preferences.
  • Craft Homemade Comfort: With just a few pantry staples, you can transform fresh rhubarb into a warm, nostalgic dessert that brings a touch of homemade goodness to any meal.

Ingredients to Make Rhubarb Sour Cream Pie

For the Crust:
  • Pie Crust: A pre-made or homemade pastry shell that provides the foundation for the pie.
For the Filling:
  • Rhubarb: A tart, bright pink vegetable that adds a tangy and vibrant flavor to the pie.
  • Sour Cream: A creamy ingredient that creates a rich and smooth texture for the filling.
  • Sugar: Balances the tartness of the rhubarb and adds sweetness to the pie.
  • Flour: Helps to thicken the filling and create a smooth consistency.
For the Baking and Seasoning:
  • Oven: Essential for baking the pie to achieve a golden crust and set filling.
  • Salt: Enhances the overall flavor profile of the pie.

Stepwise Guide to Rhubarb Sour Cream Pie

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:
  • Sugar
  • Sour cream
  • Flour

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

  • Cut rhubarb into uniform pieces to ensure consistent cooking and balanced flavor in every slice.
  • Rhubarb's tartness varies, so taste the fruit before adding sugar and adjust sweetener to your preference.
  • Use a knife or toothpick inserted near the center to confirm the filling is set without overbaking.
  • Sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess moisture from rhubarb.
  • Let the pie rest at room temperature for at least an hour to help the filling set and enhance flavor development.

Variations to Try with Rhubarb Pie

  • Strawberry Rhubarb Fusion: Add fresh sliced strawberries alongside rhubarb for a sweet-tart flavor profile that complements the creamy sour cream base.
  • Nutty Crumble Topping: Sprinkle a mixture of chopped pecans, brown sugar, and cinnamon over the pie before baking to create a crunchy, aromatic layer.
  • Lavender Honey Rhubarb: Drizzle local honey and add a pinch of dried lavender to the sour cream mixture for an elegant, floral undertone.
  • Ginger Zest Version: Mix finely grated fresh ginger into the sour cream filling to introduce a warm, spicy kick that enhances the rhubarb's tartness.

Pairing Suggestions for Rhubarb Pie

  • Pair Crisp White Wine: Select a chilled Sauvignon Blanc or Riesling to complement the tangy rhubarb's bright acidity and balance the pie's rich, creamy texture.
  • Serve with Vanilla Ice Cream: Top each slice with a scoop of classic vanilla ice cream, which creates a delightful contrast between the cold, smooth cream and the warm, tart pie filling.
  • Match with Almond Biscotti: Enjoy a crunchy almond biscotti alongside the pie, providing a nutty counterpoint to the sweet-tart rhubarb and adding a delightful textural element to your dessert experience.

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

  • Can I use frozen rhubarb for this pie?

Yes, you can use frozen rhubarb. Just thaw and drain excess liquid before adding to the pie crust to prevent a soggy bottom.

  • Is this pie very tart?

The sour cream and sugar help balance the natural tartness of rhubarb, creating a more mellow and creamy flavor profile.

  • How do I know if the pie is fully baked?

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.

  • Do I need to pre-cook the rhubarb?

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

Rhubarb Sour Cream Pie Recipe


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4.6 from 39 reviews

  • 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

Scale

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

  1. Warm the oven to a scorching 450F (230C), preparing for a delectable rhubarb pie transformation.
  2. Distribute freshly chopped rhubarb across the unbaked pie shell, creating an even, vibrant layer.
  3. Whisk together sugar, sour cream, and flour in a mixing bowl until the mixture achieves a smooth, cohesive consistency.
  4. Gently cascade the creamy mixture over the rhubarb, ensuring complete coverage within the pie crust.
  5. Place the pie in the heated oven and roast at 450F for 15 minutes, allowing the initial high heat to jumpstart the cooking process.
  6. Lower the oven temperature to 350F (175C) and continue baking for an additional 30 minutes, watching for a set filling and beautifully golden crust.
  7. Remove from the oven and let the pie rest and cool completely, allowing the filling to stabilize and flavors to meld.
  8. 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

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.

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