Rhubarb Sour Cream Pie

Looking for a pie that’s both tart and creamy with a perfect balance of sweet? Say hello to Rhubarb Sour Cream Pie—a dreamy dessert that combines the tanginess of fresh rhubarb with the rich, velvety texture of a sour cream filling. If you’re a fan of rhubarb, this is a recipe you’ll absolutely fall in love with. The rhubarb adds just the right amount of zing, while the sour cream filling creates a luscious, smooth contrast. Trust me, the first bite will leave you craving more. It’s the kind of pie that has the perfect bite and an irresistible, melt-in-your-mouth finish.

Why You’ll Love Rhubarb Sour Cream Pie

This isn’t just another fruit pie. Here’s why it’s going to be your new favorite:

Perfect Balance of Tang and Sweetness:

Rhubarb is naturally tart, and when paired with the creamy, slightly tangy sour cream filling, it creates a flavor balance that’s simply divine. You’ll get that refreshing, tangy zing with every forkful, but it’s mellowed out by the creamy richness.

Easy to Make:

This pie is straightforward to make, so even if you’re not a pie pro, you can whip it up with confidence. It’s a simple crust, a quick filling, and a dreamy bake that turns into something magical.

Classic Comfort Food:

There’s something so nostalgic and comforting about pie, and this one hits all the right notes. It’s the kind of dessert that will remind you of family dinners and cozy gatherings. You’ll want to share this one with everyone you know!

Versatile:

Whether it’s spring when rhubarb is in season, or any time of year when you’re craving something tangy and sweet, this pie is perfect. It’s a great addition to any celebration or even just a weekday treat to enjoy with a cup of coffee.

Ingredients

Here’s what you’ll need to make this irresistible Rhubarb Sour Cream Pie:

For the Pie:

• Fresh rhubarb (cut into small pieces)
• Granulated sugar
• Cornstarch
• Salt
• Sour cream
• Eggs
• Vanilla extract
• All-purpose flour (for the crust)
• Butter
• Cold water (for the crust)
• Ice (optional, to chill dough)

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this heavenly pie? Here’s how to do it:

Prepare the Pie Crust:

First, prepare your pie crust (if you’re using a store-bought one, just skip ahead). In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs. Slowly add the cold water (a tablespoon at a time) and pulse until the dough begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

While the dough chills, preheat your oven to 375°F (190°C).

Roll Out the Dough:

Once your dough is chilled, roll it out on a lightly floured surface until it’s large enough to fit your pie dish. Carefully transfer the dough to the pie dish, trimming any excess and crimping the edges for a beautiful finish.

Prepare the Filling:

In a medium bowl, combine the rhubarb, sugar, cornstarch, and salt. Toss everything together until the rhubarb is evenly coated. In another bowl, whisk together the sour cream, eggs, and vanilla extract until smooth. Add the sour cream mixture to the rhubarb and stir gently to combine.

Assemble the Pie:

Pour the filling into your prepared pie crust, spreading it evenly. The mixture will be thick, but that’s exactly what you want for that creamy filling.

Bake the Pie:

Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown. You may need to cover the edges of the crust with aluminum foil to prevent them from getting too brown during the bake. Check the pie after 30 minutes, and if needed, cover the crust edges with foil.

Cool and Serve:

Once baked, let the pie cool completely at room temperature for about an hour. This allows the filling to set properly. After it’s cooled, slice it up and enjoy!

Nutrition Facts

Here’s an approximate breakdown of the nutrition per serving (based on 8 servings):

Calories per serving: 300
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 180mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 20g
Protein: 4g
Vitamin D: 20mcg
Calcium: 45mg
Iron: 1mg
Potassium: 180mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes

How to Serve Rhubarb Sour Cream Pie

This pie is a showstopper on its own, but you can elevate it even more with a few simple pairings:

With Whipped Cream:

A dollop of fresh whipped cream on top is always a good idea! It adds a light, airy texture that pairs beautifully with the rich, tangy filling.

Vanilla Ice Cream:

For the ultimate indulgence, serve a slice of this pie with a scoop of vanilla ice cream. The cold, creamy ice cream perfectly balances the warmth of the pie.

Coffee or Tea:

Pair a slice of this pie with a hot cup of coffee or your favorite tea. The slightly tart and creamy flavor will be just the thing to complement your drink of choice.

Additional Tips

Use Fresh Rhubarb:

Fresh rhubarb makes all the difference in this pie! If you have access to fresh rhubarb, use it instead of frozen for the best flavor and texture.

Pre-bake the Crust:

If you’re worried about a soggy crust, pre-bake it for about 10 minutes before adding the filling. This can help it stay crisp and golden.

Adjust the Sweetness:

If you find that your rhubarb is particularly tart, you can adjust the sugar in the filling to your liking. Taste the rhubarb and add a little more sugar if needed.

Make it Ahead:

This pie is great for making ahead! It can be baked a day before serving. Just store it in the fridge and bring it to room temperature before serving.

Serve Chilled:

If you prefer your pie cold, you can refrigerate it after it has cooled at room temperature. Let it chill for a few hours or overnight for a refreshing twist on this already delicious pie.

FAQ Section

Q1: Can I use frozen rhubarb for this pie?

A1: Yes, frozen rhubarb will work, though fresh rhubarb will yield the best flavor and texture. If using frozen, make sure to thaw and drain any excess moisture.

Q2: Can I use a store-bought pie crust?

A2: Of course! If you’re short on time or just want a quick option, store-bought pie crust is a great substitute for homemade. Just make sure to bake it according to the package instructions.

Q3: Can I freeze this pie?

A3: Yes, you can freeze the pie! After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep for up to 2 months in the freezer. Thaw overnight before serving.

Q4: Can I make this pie ahead of time?

A4: Yes, this pie can be made ahead of time! It’s great for preparing a day or two before you need it. Just store it in the refrigerator and serve it chilled or at room temperature.

Q5: What if I don’t have cornstarch?

A5: You can substitute cornstarch with flour, arrowroot powder, or even tapioca starch if you don’t have cornstarch on hand. The consistency might vary slightly, but it will still work!

Q6: Can I adjust the amount of sugar in this pie?

A6: Absolutely! If you prefer a less sweet pie, you can reduce the sugar in the filling. Just make sure to taste the rhubarb before adjusting since it can vary in tartness.

Q7: How do I store leftovers?

A7: Store any leftover pie in the fridge for up to 3 days. Just cover it with plastic wrap or foil to keep it fresh.

Q8: Can I use a different type of fruit in this pie?

A8: Yes, you can substitute rhubarb with other fruits like strawberries, blueberries, or peaches for a different twist on the pie. Adjust the sugar based on the sweetness of the fruit.

Q9: Is this pie gluten-free?

A9: This recipe uses regular all-purpose flour, so it’s not gluten-free. However, you can use a gluten-free pie crust and adjust the filling ingredients accordingly.

Q10: Can I make this pie dairy-free?

A10: To make this pie dairy-free, you could substitute the sour cream with a dairy-free sour cream alternative or use coconut cream for a rich, creamy filling.

Conclusion

This Rhubarb Sour Cream Pie is the perfect dessert for anyone who loves a balance of tart and creamy flavors. It’s easy to make, full of nostalgic comfort, and sure to wow anyone lucky enough to have a slice. Whether you’re celebrating a special occasion or just enjoying a cozy day at home, this pie is bound to become a new favorite. Enjoy every bite!

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