Sour Cream Rhubarb Pie
Discover the perfect balance of tangy and sweet with this Sour Cream Rhubarb Pie, a delectable dessert that’s bursting with flavor and texture. With its tender chunks of fresh rhubarb nestled in a creamy, custard-like base of sour cream, egg, and vanilla, this pie offers a refreshing twist on a classic favorite. Topped with a buttery brown sugar crumble that bakes to golden perfection, every bite delivers a satisfying crunch alongside the tartness of the rhubarb. Easy to prepare with a store-bought or homemade pie crust, this pie is an irresistible centerpiece for spring gatherings, summer picnics, or anytime you crave a truly unique treat. Ready in just over an hour, this pie serves 8 and is guaranteed to become a go-to for rhubarb season.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade, unbaked)
- 3 cups Fresh rhubarb, diced
- 1 cup Granulated sugar
- 1 tablespoon All-purpose flour (for filling)
- 1 cup Sour cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour (for crumble topping)
- 1 cup Packed brown sugar
- 1 stick Cold unsalted butter, cubed
Instructions
Preheat oven to 450°F (230°C).
Prepare the pie crust by placing it into a 9-inch pie dish. Flute or trim the edges as desired. Set aside.
In a large mixing bowl, combine the diced rhubarb, granulated sugar, and 1 tablespoon of flour for the filling. Toss together to coat evenly.
In a separate smaller bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
Pour the sour cream mixture over the rhubarb mixture and stir until well combined.
Pour the rhubarb filling evenly into the prepared pie crust.
Bake the pie at 450°F (230°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 25 minutes.
While the pie is baking, prepare the crumble topping: In a small bowl, mix together the 1 cup of flour and brown sugar. Use a pastry cutter, fork, or your hands to cut the cold butter into the mixture until it resembles coarse crumbs.
After the pie has baked for 25 minutes at 350°F, remove it from the oven and evenly sprinkle the crumble topping over the filling.
Return the pie to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. The filling will set as it cools.
Nutrition Facts
Calories |
4796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 686.3 g | 250% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 455.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 964 mg | 74% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1829 mg | 39% | |
*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.
