📋 Rhubarb Sour Cream Pie Recipe

a slice of sour cream rhubarb pie on a black plate with a fork on the plate and whole remaining pie in the background

5 from 1 vote

📋 Rhubarb Sour Cream Pie Recipe

This Rhubarb Sour Cream Pie recipe has a creamy filling with a hint of orange and a unique crunchy sweet cornflake topping that pairs perfectly with the tangy rhubarb!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword old fashioned, pie, rhubarb, sour cream

Special Diet Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 426kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

Get Recipe Ingredients

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

*NOTE: Adapted from pg 127 Traditions of cooking

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.

Top tip

Keep your butter frozen and grate it into the recipe, instead of using a pastry blender. It's easier and less messy!

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.

Nutrition