Rhubarb Sour Cream Pie

Posted by Donna-Marie Pye on


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This has always been our #1 recipe on our website. It's time to share it once again. You can't go through a rhubarb season without making this pie at least once. 


1 9-inch unbaked pie crust


  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter


  • 4 cups chopped rhubarb
  • 1 egg
  • 3/4 cup granulated sugar
  • 1 cup sour cream
  • 1/3 cup all purpose flour


  1. Preheat oven to 450 F. 
  2. Topping: In a bowl, combine flour with sugar. Pour in melted butter and mix with a fork until crumbly. Set aside.
  3. Filling: Arrange rhubarb in the bottom of the unbaked pie crust. In a bowl, whisk together egg, sugar, sour cream and flour until smooth. Pour over fruit.
  4. Crumble reserved topping over the fruit filling.
  5. Bake in preheated oven for 15 minutes. Reduce heat to 350 F and continue to bake for about 40 minutes until pastry edge is puffed, filling is slightly jiggly and topping is golden. 
  6. Transfer to baking rack and let cool completely before serving.

Serves 8 (unless you eat the entire pie yourself!)

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  • Hi Beth: Yes you can absolutely do a meringue topping instead of the crumb one. I would follow the instructions for Elsie’s Lemon Meringue Pie (although you might have lots of egg yolks, which means …Lemon curd. Or if you have a recipe of your own, go for it! Enjoy

    Donna-Marie Pye on
  • Could you put a merengue topping on this instead of a crumb topping? I remember having the most delicious sour cream rhubarb pie once many years ago, but it had a merengue topping.

    Beth on
  • This pie was hit on Father’s Day. I have never made it before and it is so easy and so good. My 88 year old mother in law says it tastes like the pie her mom made. She has asked me to make it again! Thanks for sharing the recipe

    Kerrin on

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