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.
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.
Either way, it is sure to be delicious. The sour cream adds a great creamy texture to the filling and adds even more balance to the sweet and tart flavor.
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.
The whole thing really comes together to be a delicious dessert. It makes me so glad that I finally started experimenting with rhubarb recipes a few years ago.
My mom didn’t make a lot of rhubarb treats when we were growing up. So, I was late to come around to using it.
Luckily my mother-in-law got me hooked with her rhubarb crunch recipe. The rest, as they say is history.
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But, I digress. Back to the pie:
The finished pie is great warm, at room temperature or cold. Of course, the filling will be a little bit more loose if you serve it warm.
If you want pretty pieces, let the pie cool and then chill it well. You can always heat your slice of pie in the microwave for a few seconds if you want to.
Because of the creamy filling, you don’t really need whipped cream or ice cream on top. However, I would certainly not judge you if you decided you wanted some anyway! 😉
Sour Cream Rhubarb Pie
Ingredients
- 1 pie crust pastry
Oat Crisp Topping
- ½ cup old fashioned oats
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar packed
- ⅓ cup butter
Filling
- 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
Instructions
- Fit pastry into a 9-inch deep dish pie plate and refrigerate until ready to use.
- Preheat oven to 400℉.
- Mix ½ cup old fashioned oats, ⅓ cup all-purpose flour, and ⅓ cup light brown sugar in a medium mixing bowl. Cut in ⅓ cup butter until it forms coarse crumbs. Set aside.
- In a large mixing bowl, stir together 1 cup granulated sugar, 4 Tablespoons cornstarch, and ½ teaspoon ground cinnamon, and ¼ teaspoon grated nutmeg.
- Add the 1 cup sour cream and 1 large egg, stirring until combined.
- Stir in the 1 pound rhubarb. Transfer to prepared crust.
- 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.
Notes
- 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.
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What an unexpected dessert! Sounds like a very nice combo sweet and sour!
It really is, thank you!
The sweet crunchy topping is so good with the tart creamy filling.
It really is!