Sour Cream Rhubarb Crumb Pie
Indulge in the perfect balance of creamy sweetness and tangy brightness with this irresistibly delectable Sour Cream Rhubarb Crumb Pie. Featuring a buttery 9-inch pie crust filled with tender chunks of rhubarb folded into a luscious sour cream custard, this dessert is topped with a spiced crumb topping made with brown sugar, cinnamon, and cold butter for a delightfully crunchy finish. The combination of tart rhubarb and velvety filling, paired with a golden, buttery streusel, makes this pie a show-stopping treat for spring gatherings, holiday tables, or any special occasion. Easy to prepare and bursting with bold flavor, this rhubarb pie is a true celebration of seasonal baking at its best. Serve it chilled or at room temperature for an unforgettable dessert.
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Recipe Information
Ingredients
- 1 9-inch crust Unbaked pie crust
- 3 cups Rhubarb (chopped into 1/2-inch pieces)
- 1 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 cup Sour cream
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Brown sugar
- 1 cup All-purpose flour (for crumb topping)
- 0.5 cup Unsalted butter (cold and cubed)
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 400°F (200°C).
Roll the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Set aside.
In a large mixing bowl, combine 1 cup of sugar and 2 tablespoons of flour. Add sour cream, eggs, and vanilla extract, whisking until smooth and well incorporated.
Fold the chopped rhubarb into the sour cream mixture and mix until evenly coated.
Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.
In a separate bowl, make the crumb topping by combining 1 cup of brown sugar, 1 cup of flour, and 1 teaspoon of ground cinnamon. Add the cubed butter, cutting it in with a pastry cutter or your hands until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the rhubarb filling.
Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and the topping is golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 622.1 g | 226% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 367.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1200 mg | 92% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2738 mg | 58% | |
*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.
