Introduction
This Rhubarb Sour Cream Pie combines the perfect balance of tart rhubarb and creamy, tangy sour cream filling, all nestled in a buttery, flaky crust and topped with a crunchy streusel. It’s the ideal dessert for spring, offering a delightful contrast of flavors and textures in every bite. Whether you’re a rhubarb lover or new to this fruit, this pie is sure to become a favorite!
Ingredients
Pie Filling:
1 unbaked 9-inch pie crust
3 cups fresh rhubarb, chopped
1 cup granulated sugar
1 cup sour cream
2 large eggs
¼ cup all-purpose flour
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
Streusel Topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup unsalted butter, cold and cubed
½ tsp cinnamon
How to Make
Preheat & Prep Crust:
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