Rhubarb Sour Cream Pie: A Sweet & Tart Delight

Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish and set it aside.

Prepare the Filling:
In a bowl, whisk together the granulated sugar, sour cream, eggs, flour, vanilla extract, cinnamon, and salt until smooth and well combined.

Add Rhubarb:
Fold in the chopped rhubarb, ensuring it’s evenly mixed into the filling. Pour this mixture into the prepared pie crust.

Bake the Pie:
Bake the pie at 375°F for 40 minutes, or until the filling starts to set and slightly firm up.

Make the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Top & Finish Baking:
Sprinkle the streusel topping evenly over the pie. Continue baking for another 15-20 minutes, or until the streusel is golden brown and the pie is fully set.

Cool & Serve:
Let the pie cool completely before serving. This will help the filling set for the best texture and flavor.

Serving and Storage Tips