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

Sour Cream Rhubarb Pie

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.
Prep Time15 minutes
Cook Time50 minutes
Cooling Time2 hours
Total Time3 hours 5 minutes
Servings: 8 Servings
Author: Carlee

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. 

Nutrition

Serving: 1Serving | Calories: 427kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 170mg | Potassium: 267mg | Fiber: 2g | Sugar: 36g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
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