This Sour Cream Rhubarb Pie is an old fashioned rhubarb pie with a creamy filling, a hint of orange, and a unique crunchy sweet 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.
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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.....
🥘Ingredients
You will need the following ingredients for this Rhubarb Sour Cream Pie recipe:
- 1 cup cornflakes
- ⅓ + ½ cups brown sugar
- 7 tbsp all-purpose flour
- ½ cup unsalted butter
- 1 cup sour cream
- ¾ cup sugar (I use white granulated sugar)
- 3 cups rhubarb, diced (you can use fresh or frozen)
- ½ tsp ground cinnamon
- ½ tsp orange zest
- 1 9-inch unbaked pie shell* You can use a store-bought pie shell or homemade pie crust
- powdered sugar aka confectioners sugar or icing sugar (garnish)
- sour cream (garnish)
- orange zest (garnish)
🔪Instructions
Prep: Preheat oven temperature 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 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 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)
📖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
- Rhubarb - you can use fresh rhubarb or frozen rhubarb for this recipe. *If you are using frozen rhubarb, be sure to thaw it and drain it before you measure!
- Pie crust - you can use store-bought or homemade pie crust
🥗 Meals to serve with Sour Cream Rhubarb Pie
This rhubarb pie goes well with several meals, including the following:
- Spaghetti and Meat Sauce
- Air Fryer Roast Chicken (with lemon, rosemary and garlic)
- Cowboy Casserole
- Chicken in a Hurry
- Greek ribs (shown)
- Slow Cooker Pulled Pork on a Bun
🍽Equipment
You will need a mixing bowl, a cutting board, a sharp knife and a 9-inch pie plate for this single crust pie. A grater (box grater or hand grater) also comes in handy, as does an instant-read thermometer for taking the internal temperature. (affiliate links). If you are making your own pie crust you'll need a rolling pin.
🌡️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 blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
💭Top tips
TIP #1
Keep your butter frozen and grate it into the recipe, instead of using a pastry blender. It's easier and less messy!
TIP #2
If you are using frozen rhubarb, be sure to thaw it and drain it before you measure!
🦺Food safety
- Cook pie to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattended
❔ Frequently Asked Questions
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.
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.
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📋 Sour Cream Rhubarb 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
*NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
- Prep: Preheat oven to 425 degrees F/218 degrees C
Topping
- Mix together cornflakes ⅓ cup brown sugar and 2 tablespoon flour.
- Cut in the ½ cup 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.
- Pour into 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!
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