Why You’ll Love This Recipe
- Tangy & Sweet Harmony : The tart rhubarb pairs beautifully with the creamy, slightly tangy custard filling.
- Creamy Texture : The sour cream custard adds a luscious, velvety layer that elevates the pie.
- Versatile Crust Options : Use a classic pie crust or a buttery crumb topping for extra crunch.
- Springtime Classic : Perfect for using fresh rhubarb during its peak season.
- Make-Ahead Friendly : Can be prepared ahead and chilled until ready to serve.
Ingredients You’ll Need
Makes 1 (9-inch) pie
For the Filling:
- 3 cups chopped fresh rhubarb (about 1-inch pieces)
- 1 cup granulated sugar
- ¼ cup all-purpose flour (for thickening)
- 1 cup sour cream
- 1 large egg , beaten
- 1 tsp vanilla extract
- Pinch of salt
For the Crust:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- Optional Crumb Topping :
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold unsalted butter , cubed
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C) . Roll out your pie crust and place it in a 9-inch pie dish. Flute the edges or trim as desired.
Step 2: Make the Filling
