Rhubarb Sour Cream Pie 🍰 – Don’t LOSE this Recipe! 😋
This sweet and tangy Rhubarb Sour Cream Pie is creamy, tart, and melts in your mouth with every bite. It’s a vintage-style dessert that grandma would totally approve of. Perfect for spring and summer gatherings—or just because! 🌸
🧾 Ingredients:
1 (9-inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 large egg
1½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup chopped walnuts or pecans (optional, for topping)
👩🍳 Instructions:
Preheat your oven to 400°F (200°C).
Spread chopped rhubarb evenly in the unbaked pie crust.
In a mixing bowl, whisk together egg, sugar, sour cream, and flour until smooth.
Pour the mixture over the rhubarb in the pie crust.
(Optional) Sprinkle chopped nuts over the top for a little crunch.
Bake for 45–50 minutes, or until the filling is set and the top is lightly golden.
Cool completely before serving to let the filling set.
🥄 Serving Tip:
Delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream 🍦💕