Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie: A Sweet and Tangy Twist on a Classic Dessert

There’s something incredibly special about the combination of tart, tangy rhubarb and the rich, creamy texture of sour cream. Rhubarb Sour Cream Pie is a delightful dessert that strikes the perfect balance between sweet and sour, with a smooth filling encased in a buttery, flaky crust. This pie is perfect for spring and summer when fresh rhubarb is in season, but its irresistible flavor will have you making it year-round.

If you’re looking to try something a little different from traditional fruit pies, this unique rhubarb pie recipe offers a refreshing change with its creamy filling that complements the tartness of rhubarb perfectly.

Here’s how to make Rhubarb Sour Cream Pie, step by step.

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 2-3 tbsp ice water

For the Filling:

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 3-4 stalks)
• 1 1/4 cups granulated sugar
• 2 tbsp all-purpose flour
• 1/4 tsp ground cinnamon (optional)
• 1/4 tsp salt
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract

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