Rhubarb Sour Cream Crunch Pie
Delight in the sweet-tart magic of this Rhubarb Sour Cream Crunch Pie, a show-stopping dessert that beautifully balances tangy rhubarb with rich, creamy custard. Nestled in a flaky 9-inch pie crust, the tart rhubarb filling is elevated with the luscious blend of sour cream, a hint of vanilla, and just the right amount of sweetness. Topped with a golden, buttery streusel made of rolled oats, brown sugar, and a dash of cinnamon, this pie boasts irresistible layers of texture and flavor. With only 25 minutes of prep time, it's the perfect choice for spring gatherings or weekend indulgences. Serve it as is or with a dollop of whipped cream or vanilla ice cream for an unforgettable treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Rhubarb (chopped)
- 1 cup Granulated sugar
- 1.25 cups All-purpose flour
- 1 cup Sour cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 cup Brown sugar
- 0.25 cup Butter (cold, cubed)
- 0.5 cup Rolled oats
- 0.5 teaspoon Ground cinnamon
- 1 piece Unbaked pie crust (9-inch)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the chopped rhubarb and granulated sugar. Stir to coat the rhubarb evenly. Let it sit for 5 minutes to release some of the juices.
In a separate bowl, whisk together 1/4 cup of the all-purpose flour, sour cream, egg, vanilla extract, and salt until smooth. Set this custard mixture aside.
Gently fold the custard mixture into the sugared rhubarb and mix thoroughly. Pour the filling into the unbaked 9-inch pie crust, spreading it evenly.
In a medium bowl, prepare the streusel topping by mixing the remaining 1 cup of all-purpose flour, brown sugar, rolled oats, and ground cinnamon.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the topping mixture until it forms coarse crumbs.
Sprinkle the streusel topping evenly over the rhubarb filling in the pie crust.
Place the pie on a baking sheet to catch any overflow, and transfer it to the preheated oven.
Bake for 50-60 minutes, or until the filling is set, the rhubarb is tender, and the topping is golden brown.
Remove the pie from the oven and let it cool at room temperature for at least 2 hours to allow the filling to set properly before slicing.
Serve and enjoy as is, or pair with a scoop of vanilla ice cream or whipped cream for added indulgence.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 506.9 g | 184% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 293.3 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 984 mg | 76% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
