Sour Cream Rhubarb Crumb Pie

Indulge in the perfect balance of creamy sweetness and tangy brightness with this irresistibly delectable Sour Cream Rhubarb Crumb Pie. Featuring a buttery 9-inch pie crust filled with tender chunks of rhubarb folded into a luscious sour cream custard, this dessert is topped with a spiced crumb topping made with brown sugar, cinnamon, and cold butter for a delightfully crunchy finish. The combination of tart rhubarb and velvety filling, paired with a golden, buttery streusel, makes this pie a show-stopping treat for spring gatherings, holiday tables, or any special occasion. Easy to prepare and bursting with bold flavor, this rhubarb pie is a true celebration of seasonal baking at its best. Serve it chilled or at room temperature for an unforgettable dessert.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1 9-inch crust Unbaked pie crust
• 3 cups Rhubarb (chopped into 1/2-inch pieces)
• 1 cup Granulated sugar
• 2 tablespoons All-purpose flour
• 1 cup Sour cream
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Brown sugar
• 1 cup All-purpose flour (for crumb topping)
• 0.5 cup Unsalted butter (cold and cubed)
• 1 teaspoon Ground cinnamon

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Roll the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Set aside.

Step 3

In a large mixing bowl, combine 1 cup of sugar and 2 tablespoons of flour. Add sour cream, eggs, and vanilla extract, whisking until smooth and well incorporated.

Step 4

Fold the chopped rhubarb into the sour cream mixture and mix until evenly coated.

Step 5

Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.

Step 6

In a separate bowl, make the crumb topping by combining 1 cup of brown sugar, 1 cup of flour, and 1 teaspoon of ground cinnamon. Add the cubed butter, cutting it in with a pastry cutter or your hands until the mixture resembles coarse crumbs.

Step 7

Sprinkle the crumb topping evenly over the rhubarb filling.

Step 8

Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and the topping is golden brown.

Step 9

Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.

Step 10

Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1898.1g)

Amount per serving	% Daily Value*
Calories	4636.9

Total Fat 232.9g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat g
Cholesterol 745.3mg	0%
Sodium 1285.6mg	0%
Total Carbohydrate 622.1g	0%
Dietary Fiber 21.7g	0%
Total Sugars 367.1g
Protein 55.0g	0%

Vitamin D 80IU	0%
Calcium 1200.1mg	0%
Iron 12.1mg	0%
Potassium 2737.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 4.6%

Carbs: 51.8%