Old-Fashioned Rhubarb Pie

Why You’ll Love This Recipe

This pie brings together the tanginess of fresh rhubarb with the richness of sour cream and the sweetness of brown sugar in a flaky crust. Its unique texture—creamy filling with a crunchy topping—makes it stand out from typical fruit pies. It’s straightforward to make and delivers a timeless homemade flavor that’s sure to impress family and friends.

this Recipe

Ingredients

• 1 unbaked 9-inch pie crust
• 4 cups fresh rhubarb, chopped
• 1 large egg
• 1 ½ cups sugar
• 1 cup sour cream
• 1/3 cup flour
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup melted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 450°F. Place the pie crust in a pie pan and layer the chopped rhubarb evenly inside.

2. In a bowl, whisk together the egg, sugar, sour cream, and 1/3 cup of flour until smooth. Pour this mixture over the rhubarb in the crust.

3. In a separate bowl, mix ½ cup all-purpose flour, brown sugar, and melted butter until crumbly. Sprinkle this topping evenly over the pie.

4. Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F and bake for an additional 40 minutes, or until the top is golden brown and the filling is set.

5. Allow the pie to cool completely before slicing and serving.

Servings and Timing

This recipe serves 8 people.
Preparation time: 15 minutes
Baking time: 55 minutes
Total time: Approximately 1 hour 10 minutes

Variations

• Add a teaspoon of vanilla extract or almond extract to the custard for a flavor twist.

• Substitute half of the rhubarb with fresh strawberries for a sweeter, fruitier pie.

• Use a lattice crust instead of crumb topping for a more traditional look.

• For a gluten-free version, use a gluten-free pie crust and substitute the flour in the custard and topping with a gluten-free flour blend.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm slices in a microwave for 20-30 seconds or in an oven preheated to 300°F for about 10 minutes. The pie is also delicious served chilled.

FAQs

What is rhubarb, and can I use frozen rhubarb?

Rhubarb is a tart, vegetable-like stalk often used in desserts. You can use frozen rhubarb, but make sure to thaw and drain it well to avoid excess liquid in the pie.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to the baking step, cover it, and refrigerate it overnight before baking.

What type of pie crust works best?

A flaky, buttery pie crust—either homemade or store-bought—works best to complement the filling and topping.

How do I know when the pie is done baking?

The topping should be golden brown, and the filling should be set and slightly bubbling around the edges.

Can I freeze this pie?

Yes, you can freeze the pie after baking. Wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why is there two types of flour in the recipe?

The 1/3 cup flour is for the custard to help thicken the filling, and the ½ cup flour is mixed with brown sugar and butter to create the crumbly topping.

Can I reduce the sugar for a less sweet pie?

Yes, you can reduce the sugar slightly, but keep in mind it balances the tartness of the rhubarb.

Is sour cream necessary?

Sour cream adds a rich, creamy texture and slight tang that balances the pie. You can substitute with Greek yogurt if needed.

Can I use a different fruit?

Yes, you can substitute or add strawberries, apples, or rhubarb blends for variation.

How should I serve this pie?

Serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream.

Conclusion

Old-Fashioned Rhubarb Pie is a timeless dessert that offers a delightful balance of tart and sweet flavors, creamy filling, and crunchy topping. Easy to prepare and perfect for any occasion, this pie is sure to become a favorite in your baking repertoire. Enjoy the comforting taste of this classic pie that brings a touch of nostalgia to your table.