Rhubarb Sour Cream Pie: A Sweet & Tart Delight

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: