Best 2 Sour Cream Rhubarb Crumb Pie Recipes

Sour cream rhubarb crumb pie is a classic dessert that combines the tangy flavor of rhubarb with the richness of sour cream and a buttery crumb topping. This delightful pie is perfect for any occasion, from potlucks to holiday gatherings. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING

Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

Set oven to 425 degrees F (will reduce heat later).
Make certain that oven rack is set to lowest position.
In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
Spoon into prepared pie shell.
In a small bowl mix together the flour and brown sugar.
Cut in the cold butter until crumbly.
Sprinkle on top of the fruit mixture in the pie shell.
Place the pie plate onto a baking sheet to catch spills.
Bake for 15 minutes.
Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
Best served warm with ice cream.

SOUR CREAM RHUBARB CRUMB PIE

Sour Cream Rhubarb Crumb Pie image

I have been making this particular pie for so long that the paper is yellow with age! The topping gives this smooth and delicious pie an unexpected crunch!

Provided by MMers

Categories Pie

Time 1h5m

Yield 1 "10 inch pie"

Number Of Ingredients 8

Ingredients

1 10 inch pie pastry
4 cups fresh rhubarb, cubed
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup soft butter

Steps:

Preheat oven to 450F degrees.
Arrange rhubarb in unbaked pie shell.
Mix together granulated sugar and 1/3 cup flour.
Stir in sour cream and pour evenly over rhubarb.
Combine crumb ingredients and sprinkle over filling.
Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.

Tips:

Use fresh rhubarb for the best flavor.
If you don't have sour cream, you can substitute plain yogurt or buttermilk.
To make the streusel topping, use cold butter and flour. This will help to create a crumbly texture.
Bake the pie until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 1 hour before serving.

Conclusion:

Sour cream rhubarb crumb pie is a delicious and easy-to-make dessert. With its sweet and tangy filling, crumbly streusel topping, and creamy sour cream filling, this pie is sure to be a hit with everyone. Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra special treat.

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