Sour Cream Rhubarb Pie

Rhubarb and sour cream were made for each other, and this pie proves it.

Cubed rhubarb goes straight into an unbaked pie shell, then gets drenched with a thick sour cream custard sweetened with sugar and thickened with flour. The crumb topping, a quick mix of brown sugar, flour, and softened butter, goes on last and bakes up golden and crunchy.

The filling sets into something creamy and tart underneath that buttery streusel. It’s the kind of spring pie that makes you want to plant rhubarb in the yard.

Kitchen Tips

• Use fresh rhubarb if you can find it. Frozen works but releases more water, which can make the filling loose.
• The two-stage bake matters. High heat first sets the crust and gets things moving, then the lower temp lets the custard set gently without cracking.
• Let the pie cool to room temperature before slicing. The sour cream filling needs time to firm up or it will run everywhere.
• If your rhubarb is very tart, go with the full 1.5 cups of sugar. Milder stalks can get by with less.