Description
A creamy Rhubarb Sour Cream Pie with a sweet-tart filling and buttery crumb topping, perfect for summer desserts.
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 large egg
- 1 1/2 cups white sugar
- 1 cup sour cream
- 1/3 cup all-purpose flour
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, melted
Instructions
- Preheat oven to 450°F (220°C)
- Place pie crust in a 9-inch pan and spread rhubarb evenly
- Whisk egg, sugar, sour cream, and flour until smooth
- Pour mixture over rhubarb
- Mix flour and brown sugar, then stir in melted butter
- Sprinkle crumb topping evenly over pie
- Bake 15 minutes, then reduce heat to 350°F (175°C)
- Bake 40 minutes until golden with slightly jiggly center
- Cool completely before slicing and serving
Notes
- Cool completely to allow filling to set properly
- Use fresh rhubarb for best flavor and texture
- Do not skip lowering oven temperature during baking
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 493
- Sugar: 45
- Sodium: 220
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 2
- Protein: 5
- Cholesterol: 55