Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie is the perfect balance of tart and sweet, creamy and crisp. This old-fashioned dessert showcases the bright tang of rhubarb, mellowed by the richness of the sweetened sour cream. We’re craving spring. The rhubarb that I froze last summer helps while we wait.

 The Importance of a Lard Crust in Sour Cream Rhubarb Pie

A lard crust is the secret to achieving a perfectly flaky and flavorful base for sour cream rhubarb pie. Lard creates a tender, melt-in-your-mouth texture that pairs beautifully with the rich custard filling. Unlike butter-based crusts, lard offers superior flakiness and is easier to work with, making it a great choice for home bakers. The result is a crisp, golden crust that complements the creamy filling without overpowering its delicate flavors.

Handle with Care: The Key to a Tender, Flaky Pie Crust

When making a lard-based pie crust, it’s crucial not to overwork the dough to achieve a tender, flaky texture. Overmixing or excessive handling develops gluten in the flour, leading to a tough, chewy crust instead of a delicate, crisp bite. Lard contributes to a light and airy structure by coating the flour, creating pockets of fat that melt during baking, forming those sought-after flaky layers. Gentle mixing and minimal rolling help preserve these layers, ensuring the perfect balance of crispness and tenderness. For the best results, work quickly with cold ingredients and handle the dough as little as possible.

Sky-High Crust: Keeping the Goodness Inside

Shaping pie dough high around the edge is essential to prevent filling from boiling over during baking. As fillings bubble and expand, they can spill over if the crust is too low. A well-built, slightly elevated edge acts as a barrier, keeping the filling contained while maintaining the pie’s structure. This also helps prevent a soggy mess in the oven and preserves the crust’s crisp texture. For best results, crimp or flute the edges securely and ensure an even thickness to withstand baking while providing a beautiful, professional-looking finish to your pie.

Why Sour Cream Rhubarb Pie Stands Out

While classic rhubarb pies often rely on strawberries to temper rhubarb’s tartness, sour cream rhubarb pie takes a different approach. The sour cream creates a velvety custard that balances the acidity of the rhubarb, resulting in a luscious texture and complex flavor. This pie is not overly sweet, allowing the natural character of rhubarb to shine through.

Enjoying Sour Cream Rhubarb Pie

A crumble topping adds a deliciously crisp, buttery contrast to a soft pie filling, making it a great alternative to a traditional pastry top. Made with flour, sugar, and butter, it creates a golden, crunchy layer that enhances texture while allowing the filling to bubble up beautifully as it bakes.

There’s something comforting about pulling a bag of last summer’s frozen rhubarb from the freezer while waiting for spring to arrive. It’s a little taste of sunshine tucked away, ready to brighten up the lingering days of winter. The tartness mellows slightly in the freezer, making it perfect for pies, crisps, or even a quick compote over yogurt. As the snow melts and we long for fresh garden harvests, baking with frozen rhubarb reminds us that warmer days are just around the corner. It’s a sweet, nostalgic way to bridge the seasons—one slice of pie at a time.

This pie is best enjoyed at room temperature or cold from the fridge.

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Sour Cream Rhubarb Pie

Rating: 5.0/5

( 1 voted )

Serves: 8 Prep Time: 20 Minutes Cooking Time: 75 Minutes 75 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Enough pastry for a single 9 inch pie

Rhubarb Custard Filling

• 1 - 1/4 cup 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. If you are using frozen rhubarb, do not thaw it. Use it straight from the freezer.

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

1. Roll and pastry and line a 9 inch glass pie plate. Be sure to create a high edge to prevent the filling from spilling over.
2. Preheat oven to 400*F

Rhubarb Custard Filling

1. In a large mixing bowl, combine sugar, flour and salt.
2. In a separate bowl, whisk eggs then add the sour cream and vanilla.
3. Combine the dry and wet ingredients.
4. Place the rhubarb in the prepared pie crust.
5. Pour the custard evenly over the top.
6. Place the pie on the bottom rack of the preheated oven for  10 minutes. Leaving the pie in the oven, reduce the heat to 350*F and continue baking for 30 additional minutes.
7. While the pie is baking, make the crumb topping.
8. In a small bowl whisk the flour, sugar and salt together.
9. Cut in the butter with a pastry blender until crumbly.
10. When the 30 minute timer goes off, remove the pie from the oven and evenly cover the top with the crmb mixture.
11. Return the pie to the oven for 30 - 40 minutes. The top should be nicely browned.

Notes

THE LOVE: The reason I suggest a glass pie plate is so that you can see that your crust is well browned on the bottom. You won't have a crispy crust if the dough is raw.