Rhubarb Sour Cream Pie: A Sweet & Tart Delight

Serving: This pie is perfect on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage: Store any leftover pie in the refrigerator for up to 3 days. You can also freeze slices for up to 1 month. To reheat, place in a warm oven for about 10 minutes.

Variations
Spiced Rhubarb: Add a pinch of nutmeg along with the cinnamon for a deeper spice profile.

Nutty Streusel: Add chopped pecans or walnuts to the streusel topping for a bit of crunch and flavor.

Lighter Version: Use low-fat sour cream and a sugar substitute for a lighter pie without sacrificing much of the flavor.

FAQ
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb. Just be sure to thaw and drain it well before adding it to the filling to prevent excess moisture.

Can I use a store-bought pie crust?
Absolutely! A pre-made pie crust can save you time, but homemade crust will add an extra touch of flavor and flakiness.

How can I tell when the pie is done?
The pie is done when the filling is set and no longer wobbly, and the streusel topping is golden brown. If you’re unsure, insert a knife into the center—it should come out clean.

Enjoy your Rhubarb Sour Cream Pie, a perfect mix of tangy, sweet, and creamy in every bite!