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Old-Fashioned Rhubarb Pie

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This Old-Fashioned Rhubarb Pie is a classic dessert that combines tart rhubarb with a creamy, sweet custard-like filling and a crumbly, buttery topping. Perfectly balanced and comforting, this pie is a nostalgic treat for any season.

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 (for custard)

½ cup all-purpose flour (for topping)

½ cup brown sugar

¼ cup melted butter

Instructions

  1. Preheat oven to 450°F.
  2. Place the pie crust in a pie pan and layer the chopped rhubarb evenly inside.
  3. In a bowl, whisk together the egg, sugar, sour cream, and 1/3 cup of flour until smooth.
  4. Pour this mixture over the rhubarb in the crust.
  5. In a separate bowl, mix ½ cup all-purpose flour, brown sugar, and melted butter until crumbly.
  6. Sprinkle this topping evenly over the pie.
  7. 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.
  8. Allow the pie to cool completely before slicing and serving.

Notes

  • Add a teaspoon of vanilla or almond extract to the custard for extra flavor.
  • Substitute half the rhubarb with fresh strawberries for a sweeter pie.
  • Use a lattice crust instead of crumb topping for a traditional look.
  • For gluten-free, use gluten-free pie crust and flour substitutes.
  • Store leftovers covered in the refrigerator up to 3 days.
  • Reheat slices in microwave (20-30 sec) or oven (300°F for 10 min).
  • Pie can be frozen after baking for up to 2 months.
  • Reduce sugar slightly if less sweetness is desired.
  • Sour cream adds creamy tang; Greek yogurt can be a substitute.
  • Serve chilled or at room temperature, with optional whipped cream or vanilla ice cream.

Nutrition

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