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Sour Cream Rhubarb Pie

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Sour cream rhubarb pie has it all. It has a crunchy topping that covers a creamy filling that is both sweet and tart. All of the opposites attract and come together to make a dessert that is really special.

Pie serving lifting out slice of rhubarb pie with creamy sour cream filling and golden brown oat crumb topping.

If you are looking for a way to change up your rhubarb pie, try adding sour cream. It enhances that naturally sour flavor of the rhubarb and makes it creamy and delicious.

The filling for this pie is super simple to put together. You can make it using fresh rhubarb, or pick up some frozen rhubarb from the grocery store.

Of course you’ll need some sugar to make the rhubarb palatable and some cornstarch and an egg to help hold it all together. But really, the filling comes together in just a few minutes.

The topping is a mixture of brown sugar and oats with some flour and butter to help make it golden and crispy. It also helps to hold that filling together and gives it a lovely contrast in texture and flavor.

Together, it is such a perfect dessert that is good served both warm or chilled. It is satisfying and bold.

More Great Recipes

If you love a good vintage pie, sour cream and raisin pie is just the thing. Like this pie, it has a creamy filling that almost tastes like lemon with bits of raisins and a meringue topping.

Maybe you are after more rhubarb recipes. In that case, try making some rhubarb brownies. They are fudgy and delicious.

Fork taking a bite of sour cream rhubarb pie showing piece of red rhubarb in a creamy filling topped with golden oat crisp topping.

Or make one my husband’s favorites, rhubarb cobbler or rhubarb peach pie. He’s not a big dessert guy, but can’t say no to either.

If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more?  Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

Lifting slice of sour cream rhubarb pie out of pan showing creamy filling and crunchy topping.

Sour Cream Rhubarb Pie

Servings: 8 Servings
Author: Carlee
Sour cream rhubarb pie has it all. It has a crunchy topping that covers a creamy filling that is both sweet and tart. All of the opposites attract and come together to make a dessert that is really special.
5 from 1 rating
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes


  • 1 pie crust pastry

Oat Crisp Topping

  • ½ cup old fashioned oats
  • cup all-purpose flour
  • cup light brown sugar packed
  • cup butter


  • 1 cup granulated sugar
  • 4 Tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • 1 cup sour cream
  • 1 large egg lightly beaten
  • 1 pound rhubarb thinly sliced


  • Fit pastry into a 9-inch deep dish pie plate and refrigerate until ready to use.
    1 pie crust pastry
  • Preheat oven to 400℉.
  • Mix oats, flour, and brown sugar in a medium mixing bowl. Cut int butter until it forms coarse crumbs. Set aside.
    ½ cup old fashioned oats, ⅓ cup all-purpose flour, ⅓ cup light brown sugar, ⅓ cup butter
  • In a large mixing bowl, stir together sugar, cornstarch, and spices.
    1 cup granulated sugar, 4 Tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg
  • Add the sour cream and egg, stirring until combined.
    1 cup sour cream, 1 large egg
  • Stir in the rhubarb. Transfer to prepared crust.
    1 pound rhubarb
  • Top with oat mixture and put pie plate on another baking sheet to catch any potential drips.
  • Bake in the lower ⅓ of the oven for 15 minutes. Reduce the heat to 350℉ and continue to bake until the top is golden brown, about 35-40 more minutes.
  • Cool to room temperature then chill. Store leftovers in the refrigerator.


1 pound of rhubarb is about 3½ cups of chopped rhubarb.
Feel free to use whole wheat flour in place of all purpose in the topping if you would like more whole grains. It works really well in this application.
If you prefer your pie warmed, just microwave a slice for a few seconds before enjoying. 
You can use fresh or frozen rhubarb in the filling. If using frozen, let it defrost for a little bit before you use it. 


Serving: 1ServingCalories: 427kcalCarbohydrates: 59gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 58mgSodium: 170mgPotassium: 267mgFiber: 2gSugar: 36gVitamin A: 504IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating


Tuesday 28th of May 2024

What an unexpected dessert! Sounds like a very nice combo sweet and sour!


Tuesday 28th of May 2024

It really is, thank you!


Sunday 19th of May 2024

The sweet crunchy topping is so good with the tart creamy filling.


Sunday 19th of May 2024

It really is!