This Rhubarb Sour Cream Pie (with Crunchy Topping) is an old fashioned rhubarb pie with a creamy filling, a hint of orange, and a unique, sweet, crunchy cornflake topping that pairs perfectly with the tangy rhubarb. If you love rhubarb, you'll love this delicious pie!
Rhubarb Sour Cream pie is popular during rhubarb season, which is generally from April to August. You can use either fresh or frozen rhubarb with this recipe, so it's great any time of year. It pairs perfectly with a spring or summer meal such as this Grilled Steak Salad.
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If you love pie, be sure to try my other pies: Old Fashioned Lemon Pie, (shown) Old Fashioned Chocolate Pie, Prize Pumpkin Pie (with canned pumpkin), Maple Bourbon Pecan Pie, Award-winning Apple Pie Recipe, Easy Sweet Potato Pie with Marshmallows!
I was lucky and had a late August crop of rhubarb this year! So, I had to do at least one more recipe before the season was officially over. Though, is it really ever over? I love to bake with rhubarb all year long.....
I use frozen rhubarb to make my Healthy Rhubarb Bread, Microwave Rhubarb Crisp (in a Mug) (especially if I only have a little), Oatmeal Brown Sugar Rhubarb Cookies, and Rhubarb Coffee Cake all year round!
🥘Ingredient Notes
You will need the following ingredients for this Rhubarb Sour Cream Pie recipe:
- Cornflakes. Yes, the breakfast cereal! Cornflakes give the topping a sweet flavor and distinct crunch! I use cornflakes for the topping on my Wife Saver Casserole for the same reason!
- Unsalted butter. I prefer to use unsalted butter because it allows me to control the salt in my recipes. The salt content in salted butter varies by brand.
- Sour cream. Sour cream makes this pie super creamy!
- Rhubarb. You can use fresh or frozen rhubarb. If you are using frozen rhubarb, be sure to thaw it and drain it before measuring.
- Orange zest. It brightens the flavor and complements the tart rhubarb with a subtle citrus note.
- Unbaked pie shell. You can use a store-bought pie shell or my homemade no fail pie crust
📖Variations & Substitutions
- Butter- you can use salted butter instead of unsalted
- Sour cream - you can use fat-free, light, or regular sour cream
- Orange zest - you can substitute lemon zest
🔪Step-by-Step: How to Make Sour Cream Rhubarb Pie
Prep: Preheat oven to 425 degrees F/218 degrees C
In a medium bowl, mix together cornflakes ⅓ cup brown sugar, and 2 tablespoon flour
Cut in the ½ cup butter
Mix the butter in until it forms a crumb. Set aside.
Mix sour cream, 5 tablespoon flour, cinnamon, orange zest, ½ cup remaining brown sugar and white sugar, and rhubarb together in a large bowl.
Pour the rhubarb mixture into the unbaked pie crust.
Sprinkle with cornflake crumb topping.
Bake at 425 degrees/218 degrees C for 10 minutes. Then reduce to 350 degrees F/176 degrees C and bake for another 30- 35 minutes.
Cool on a wire rack for at least 10 minutes, then refrigerate for at least 30 minutes. The longer you leave the pie in the fridge, the more it will firm up.
Hint: You can check for doneness by using an instant-read thermometer (affiliate link)
Expert Recipe Tips
- Drain frozen rhubarb thoroughly. After thawing, press excess liquid out using paper towels or a fine mesh sieve to avoid a runny filling.
- Use full-fat sour cream for best texture. It delivers a richer flavor and creamier consistency than light or fat-free versions.
- Grate butter for easier topping. Frozen butter grated directly into the topping ensures even distribution without the mess of a pastry cutter.
- Don't skip the orange zest. It brightens the flavor and complements the tart rhubarb with a subtle citrus note.
- Cool completely before slicing. Refrigerate for at least 30 minutes-ideally 2-4 hours or overnight-for clean, firm slices.
- Use an instant-read thermometer (optional). Ensure the pie's center reaches 175°F so the filling is set but not overbaked.
- Let the topping toast. If it begins to brown too quickly in the oven, tent it with foil during the final 10 minutes of baking.
- Garnish right before serving. Add the sour cream and powdered sugar topping just before serving to keep the cornflake crumble crisp.
🥗 Meals to serve with Sour Cream Rhubarb Pie
This rhubarb pie goes well with several meals, including Greek ribs, Chicken breast burgers (shown), or Slow Cooker Pulled Pork.
🌡️Storage
Store this rhubarb pie in an airtight container for up to 4 days in the fridge. If you are just storing it overnight, you can simply cover it in plastic wrap.
You can also freeze this pie for up to 3 months in a sealed container.
👪 Serving Size
This recipe for rhubarb cream pie makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Top tip
Keep your butter frozen and grate it into the recipe, instead of using a pastry blender. It's easier and less messy!
❔ Recipe FAQ's
Rhubarb pie tends to be watery if there isn't enough thickener, such as flour, cornstarch, or tapioca (whichever you are using). Another reason rhubarb pie can be watery is if the rhubarb is frozen and not thawed and drained properly. Lastly, if you are using early spring rhubarb, it has a higher water content, so you need to compensate with additional thickener.
No, rhubarb does not need to be cooked before baking.
It is not necessary to peel rhubarb for pie or any baking. However, rhubarb can be a bit tougher towards the end of the season, so some people choose to peel it. I have never done this.
So if you're looking for a great summer pie and love rhubarb, this is the pie for you!
Love summer pies? Be sure to try my Saskatoon Berry Pie too!
📋 More Rhubarb Recipes
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📋 Rhubarb Sour Cream Pie Recipe
Ingredients
Topping
- 1 cup cornflakes
- ⅓ cup brown sugar
- 2 tablespoon all-purpose flour
- ½ cup unsalted butter
Filling
- 1 cup sour cream
- ½ cup brown sugar
- 5 tablespoon flour
- ¾ cup white sugar
- 3 cups diced rhubarb, fresh or frozen
- ½ teaspoon cinnamon
- ½ teaspoon orange zest
- 1 - 9 inch unbaked pie shell
Garnish (optional)
- sour cream
- powdered sugar/confectioners sugar
- orange zest
- fresh chopped rhubarb
Instructions
- Prep: Preheat oven to 425 degrees F/218 degrees C
Topping
- Mix together cornflakes ⅓ cup brown sugar and 2 tablespoon flour.1 cup cornflakes, ⅓ cup brown sugar, 2 tablespoon all-purpose flour
- Cut in the ½ cup butter.½ cup unsalted butter
- Stir until mixture forms a crumb. then set aside.
Filling
- Mix sour cream, 5 tablespoon flour, cinnamon, orange zest, remaining brown sugar (½ cup) white sugar, and rhubarb together.1 cup sour cream, ½ cup brown sugar, 5 tablespoon flour, ¾ cup white sugar, ½ teaspoon cinnamon, ½ teaspoon orange zest, 3 cups diced rhubarb, fresh or frozen
- Pour into unbaked pie shell.1 - 9 inch unbaked pie shell
- Sprinkle with the cornflake topping.
- Bake in preheated oven at 425 degrees F/218 degrees C for 10 minutes
- Reduce oven heat to 350 degrees F/176 degrees C and bake for another 30- 35 minutes.
- Cool for 10 minutes on a wire rack and refrigerate for at least 30 minutes to set. The longer the pie sits in the fridge, the more it will firm up.
Garnish (optional)
- Mix a little sour cream and powdered sugar together until you get desired taste and add a dollop to the top of the pie, then each piece. Add a little orange zest and chopped fresh rhubarb. It also pairs well with a scoop of vanilla ice cream and/or a cup of coffee!sour cream, powdered sugar/confectioners sugar, orange zest, fresh chopped rhubarb
Notes
-
- Drain frozen rhubarb thoroughly. After thawing, press excess liquid out using paper towels or a fine mesh sieve to avoid a runny filling.
-
- Use full-fat sour cream for best texture. It delivers a richer flavor and creamier consistency than light or fat-free versions.
-
- Grate butter for easier topping. Frozen butter grated directly into the topping ensures even distribution without the mess of a pastry cutter.
-
- Don't skip the orange zest. It brightens the flavor and complements the tart rhubarb with a subtle citrus note.
-
- Cool completely before slicing. Refrigerate for at least 30 minutes-ideally 2-4 hours or overnight-for clean, firm slices.
-
- Use an instant-read thermometer (optional). Ensure the pie's center reaches 175°F so the filling is set but not overbaked.
-
- Let the topping toast. If it begins to brown too quickly in the oven, tent it with foil during the final 10 minutes of baking.
-
- Garnish right before serving. Add the sour cream and powdered sugar topping just before serving to keep the cornflake crumble crisp.
Terri Gilson
This Sour Cream Rhubarb Pie is a real treasure in my recipe collection. The creamy filling with that hint of orange perfectly balances the tangy rhubarb, and I'm obsessed with the crunchy cornflake topping. It's become my favorite way to use up the late August rhubarb from my garden, though I'll happily make it year-round with frozen rhubarb too!