Rhubarb Sour Cream Pie – Don’t LOSE this Recipe 😋

Here’s a delicious Rhubarb Sour Cream Pie recipe you won’t want to lose!

Ingredients

For the Filling:

• 3 cups fresh rhubarb, chopped

• 1 cup sugar

• 1 cup sour cream

• 2 large eggs

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Crumb Topping:

• ½ cup all-purpose flour

• ¼ cup brown sugar

• ¼ cup cold butter, cubed

• ½ teaspoon cinnamon (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare the filling: In a mixing bowl, whisk together sugar, flour, eggs, sour cream, vanilla, and salt. Stir in the chopped rhubarb.

3. Assemble the pie: Pour the rhubarb mixture into the unbaked pie crust.

4. Make the crumb topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.

5. Top the pie: Sprinkle the crumb mixture evenly over the rhubarb filling.

6. Bake: Place the pie on a baking sheet and bake for 45-50 minutes, or until the filling is set and the top is golden brown.

7. Cool: Let the pie cool completely before slicing.

Enjoy your Rhubarb Sour Cream Pie—sweet, tangy, and creamy perfection! Want me to save this recipe for you?

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