Description
This Old-Fashioned Rhubarb Pie blends tart rhubarb with a creamy, sweet sour cream custard and a golden brown sugar crumble topping. It’s a nostalgic springtime dessert that brings comfort and tradition to every bite.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 4 cups chopped fresh rhubarb
- 1 large egg
- 1 ½ cups white sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour (for filling)
- ½ cup all-purpose flour (for topping)
- ½ cup brown sugar
- ¼ cup butter, melted
Instructions
- Preheat oven to 450°F (220°C).
- Arrange pie crust in a 9-inch pie pan.
- Layer chopped rhubarb evenly in crust.
- In a bowl, whisk egg, white sugar, sour cream, and ⅓ cup flour.
- Pour filling over rhubarb.
- In another bowl, mix ½ cup flour and brown sugar; stir in melted butter until crumbly.
- Sprinkle crumble topping over pie.
- Bake at 450°F for 15 minutes, then reduce to 350°F (175°C) and bake 40 more minutes.
- Cool completely before slicing and serving.
Notes
- Red rhubarb is naturally sweeter—adjust sugar if using greener stalks.
- Place pie on a baking sheet to catch overflow.
- If crust edges brown too fast, use foil or a pie shield.
- Allow pie to cool fully to ensure custard sets properly.
- For a gluten-free version, use gluten-free pie crust and flour.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 calories
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: strawberry rhubarb pie, rhubarb custard pie, sour cream pie, spring pie, crumble pie, vintage pie recipe, tart pie, creamy fruit pie