Rhubarb Sour Cream Pie
Discover the perfect Rhubarb Sour Cream Pie recipe with creamy custard filling and golden crumb topping. Easy spring dessert that’s simply divine!
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 3 hours 25 minutes (including cooling)
- Yield: 8 servings
Ingredients
- 1 (9-inch) unbaked pie crust
- 4 cups fresh rhubarb, chopped
- 1 large egg
- 1½ cups granulated sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour
- ½ cup all-purpose flour (for topping)
- ½ cup packed brown sugar
- ¼ cup butter, melted
Instructions
- Preheat oven to 400°F. Place pie crust in 9-inch pan.
- Chop rhubarb into ½-inch pieces, removing all leaves.
- Whisk egg, granulated sugar, sour cream, and ⅓ cup flour until smooth.
- Fold rhubarb into sour cream mixture. Pour into crust.
- Mix remaining flour, brown sugar, and melted butter for topping.
- Sprinkle crumb topping evenly over filling.
- Bake 15 minutes at 400°F, then reduce to 350°F and bake 40-50 minutes until golden.
- Cool completely on wire rack for 2+ hours before serving.
Find it online: https://www.kitchenmomy.com/rhubarb-sour-cream-pie/