Rhubarb Sour Cream Pie
This old-fashioned spring dessert features tart rhubarb folded into a rich, silky sour cream custard, baked in a single crust and finished with a sweet, buttery crumb topping.
Equipment
- 9 inch glass pie plate
- Large Mixing Bowl
- Pastry blender
Ingredients
Crust
- Enough pastry for a single 9 inch pie
Rhubarb Custard Filling
- 1 1/4 cups granulated sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 4 cups fresh or frozen rhubarb cut into 1/2 inch pieces
Crumb Topping
- 1/3 cup granulated sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 cup butter at room temperature cut into small pieces
Instructions
Preparation
- Roll the pastry and fit it into a 9 inch glass pie plate, then crimp the edge high all the way around. The taller rim helps catch the custard as it puffs and bubbles so it does not spill over the sides.
- Heat the oven to 400 degrees F before filling the pie. A fully preheated oven gives the crust a strong start instead of letting it slowly soften under the wet filling.
Rhubarb Custard Filling
- Stir the sugar, flour, and salt together in a large mixing bowl until evenly combined. This keeps the flour from clumping later and helps the custard thicken more evenly.
- Whisk the eggs in a separate bowl, then blend in the sour cream and vanilla until smooth. The mixture should look creamy and uniform, with no visible streaks of egg or dairy.
- Pour the sour cream mixture into the dry ingredients and whisk just until the filling is smooth. You want a pourable custard with no dry pockets hiding at the bottom of the bowl.
- Scatter the rhubarb into the prepared crust and spread it into an even layer. Even fruit placement helps the custard cook at the same rate across the pie.
- Pour the custard over the rhubarb, making sure it reaches the edges of the crust. The filling should settle around the fruit rather than mound in the center.
- Set the pie on the bottom rack and bake for 10 minutes at 400 degrees F, then lower the oven to 350 degrees F and continue baking for 30 minutes without removing the pie. This two-stage bake helps the bottom crust firm up first while the custard begins to thicken.
Crumb Topping and Assembly
- While the pie bakes, prepare the topping so it is ready when the first baking stage is done. Having it mixed ahead keeps the custard from cooling too much while you work.
- Whisk the flour, sugar, and salt together in a small bowl. The dry mix should look even before the butter goes in.
- Cut in the butter with a pastry blender until the mixture forms coarse crumbs. By hand, the crumbs feel a bit more rustic, while a pastry blender usually gives more even pebbly pieces.
- After the 30 minute bake at 350 degrees F, take the pie out and spread the crumb topping evenly over the surface. At this point the custard should look partly set around the edges, which keeps the topping from sinking.
- Return the pie to the oven and bake for 30 to 40 minutes more. The top should turn nicely browned, and the center should jiggle gently rather than ripple like liquid.
Notes
Baking tip: Bake on the bottom oven rack first to establish a crisp crust and avoid a soggy bottom.
Texture cue: The center of the cooked custard should have a gentle jiggle like soft gelatin, not a liquid slosh, and will firm up as it cools.
Sour cream: Use full-fat sour cream. Low-fat versions tend to taste thinner and can turn watery or split more easily.
Frozen rhubarb: If using frozen rhubarb pieces, do not thaw them first. Add them straight from the freezer to keep the custard from turning watery.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.