This Amish Sour Cream Rhubarb Pie with Crumb Topping is sweet, tangy, and so easy to make. The creamy sour cream filling balances the tart rhubarb, and the crumb topping adds a beautiful crunch.
Perfect for spring, summer, or anytime you want a classic homemade dessert your family will love. (If you love rhubarb pie, you may also want to try my rhubarb custard pie recipe.)
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Why You'll Love This Sour Cream Rhubarb Pie
- Sweet & tangy: Tart rhubarb, sour cream, a touch of sugar, and a buttery crumb topping come together for the perfect sweet-and-tangy bite.
- Crunchy topping: A crumbly streusel made with oats, sugar, butter, and a hint of citrus adds texture and extra sweetness.
- Fresh or frozen rhubarb: You can use fresh or thawed frozen rhubarb.
- Easy to make: Works with a homemade or store-bought crust.
- Classic Amish dessert: Old-fashioned, simple, and always a crowd-pleaser.
How to Make Rhubarb Sour Cream Pie
Sour cream rhubarb pie is very easy to make. Especially if you already have a crust ready. But if you don't have any on hand, it doesn't take long to make a pie crust either.
- Preheat oven and prepare a 9" unbaked pie crust.
- Wash and chop the rhubarb stems.
- Mix the sour cream filling ingredients in a bowl.
- Stir the chopped rhubarb into the filling.
- Pour the mixture into the prepared pie crust.
- Sprinkle the crumb topping evenly over the pie.
- Bake until the filling is set and the topping is golden.
- Let the pie cool to room temperature before serving.
- Serve with vanilla ice cream or a cup of coffee.
Tips for Beginners
- Crumb topping made easy: You can cut the butter into the flour, oats, and sugar using a pastry blender or knives for a classic crumbly topping, or melt the butter and stir it in for a slightly more cohesive, sandy texture. Both work - just know that melting the butter gives a slightly denser topping, while cutting it in keeps it lighter and more streusel-like.
- Don't overmix the filling: Gently fold the rhubarb into the sour cream mixture to keep the filling creamy and smooth.
- Prevent a soggy bottom: Make sure your crust is well-chilled before filling. (I never do, but some people like to slightly prebake the crust before filling.) If using frozen rhubarb, thaw and drain it, tossing with a little flour to absorb extra liquid.
- Even baking: Bake just below the middle of the oven so the crust cooks evenly and the topping gets golden without burning.
- Let it cool: Cooling at room temperature (or even chilling in the fridge) allows the filling to set and makes slicing much easier.
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What is Rhubarb?
Rhubarb is a spring vegetable (although it's often thought of as a fruit), one of the few that is still truly seasonal. The edible part of this perennial plant is the vibrant pink or green stalk, which is almost always cooked with lots of sugar because it is very sour.
Eating raw rhubarb stalks is completely safe (the roots and leaves, however, are poisonous), although it's just as mouth-puckering as eating a lemon. But you should try a little slice the next time you're cooking with it just to experience its purest flavor. 🙂
What rhubarb tastes like though, is a question of what it tastes like when it's cooked with sugar to make it palatable. Then, it tastes pleasantly tart and adds great flavor to baked goods, jams, etc.
And I love almost any dessert made with rhubarb. It is soo yummy! (Check out my recipe for rhubarb custard bars with meringue topping.)
Frequently Asked Questions
Yes! You can use frozen rhubarb if fresh isn't available. Thaw and drain the rhubarb, then toss it with about 1 tablespoon of flour before adding it to the pie filling. This helps prevent excess liquid and keeps your pie from getting soggy.
To get a crisp crumb topping, make sure to spread it evenly over the pie filling and press it down lightly. Bake the pie in the middle of the oven, and don't cover it while it cools - letting it sit uncovered helps keep the topping crisp.
Cool the pie completely before covering. Store in the refrigerator for up to 4 or 5 days. (I cover my pies loosely with a tea towel to keep the crust and topping crisp.) If you like, you can also chill slices individually in containers for easy grab-and-go servings.
Until I can get my patch of rhubarb growing (I can't seem to keep it alive - hopefully someday), I'll be happy to buy fresh rhubarb wherever I can find it. Because when spring comes around, I start craving fresh rhubarb pie.
I also have a Rhubarb Custard Pie Recipe that I love, and I can't decide which one of these is my favorite. They are both absolutely amazing! But this Amish Sour Cream Rhubarb Pie with crumb topping won my daughter's vote for being the favorite. So if you get to try both of my rhubarb pie recipes, let me know, in the comments below, which one was your favorite.
Here's my Flaky Pie Crust Recipe, in case you need a recipe for pie crust.
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📖 Recipe Card
Amish Rhubarb Sour Cream Pie with Crumb Topping
Ingredients
- 1 c. sugar
- 3 Tbsp. cornstarch
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- pinch of salt
- 1 c. sour cream
- 1 large egg, beaten
- 3 c. chopped fresh rhubarb
- 1 (9") unbaked pie crust
Crumb Topping:
- ½ c. quick-cooking oats
- ½ c. all-purpose flour
- ⅓ c. brown sugar
- ½ tsp. zested orange or lemon peel
- ⅓ c. butter (approx. 6 Tbsp.)
Instructions
- Preheat the oven to 425°.
- Combine the sugar, cornstarch, cinnamon, nutmeg, and salt.1 c. sugar, 3 Tbsp. cornstarch, ½ tsp. ground cinnamon, ¼ tsp. nutmeg, pinch of salt
- Add the sour cream and beaten egg, and mix well.1 c. sour cream, 1 large egg, beaten
- Gently fold in the chopped rhubarb. Mix to combine.3 c. chopped fresh rhubarb
- Pour the rhubarb mixture into an unbaked 9" pie crust.1 (9") unbaked pie crust
- Spread the crumb mixture over the top.
- Bake just below the middle of the oven, at 425°, for 15 minutes.
- Reduce the temperature to 350° and continue baking for another 40 minutes or until the topping is golden and the filling is set.
- Cool and enjoy or chill for later. Refrigerate any leftovers.
Crumb Topping:
- Combine the oats, flour, brown sugar, and zest.½ c. quick-cooking oats, ½ c. all-purpose flour, ⅓ c. brown sugar, ½ tsp. zested orange or lemon peel, ⅓ c. butter (approx. 6 Tbsp.)
- Cut in the butter, using a pastry blender or butter knives. (Or melt the butter and mix it in until crumbly. Either way works.)
- Sprinkle the crumb topping all over the top of the rhubarb mixture.
Notes
- Rhubarb options: You can use fresh or thawed frozen rhubarb drained well and tossed with a tablespoon of flour.
- Crumb topping method: Either cut in cold butter for a classic crumbly topping or melt butter and stir in for a denser texture - both work.
- Sweetness tweak: If you prefer sweeter desserts, add a bit more sugar if your rhubarb is extra tart.
- Serving: This pie is delicious at room temperature, or chilled. Serve with ice cream or whipped cream if desired.
- Storage: Keep leftovers loosely covered in the fridge for up to 5 days.
- Pie crust tips: Use a homemade or store-bought crust; a pre-baked crust is not necessary but can help avoid a soggy bottom.
Anna
LOVE this pie so much!
~Chrissie O.
I wish you lived in Wisconsin - I'd be happy to let you dig some of mine!!! I let it go to seed (note: If you keep harvesting it, the plant will keep producing, The trick is the twist motion. That breaks off the piece, like a stalk of celery, without bringing any root with it which, in turn, stimulates the root to send out another stalk! I get rhubarb by about Memorial Day, and I harvest it almost it until the first freeze, usually into early October!); so my original rhubarb patch is now 4 rhubarb patches.
Your recipe is almost IDENTICAL to one I was gifted by my late mother-in-law! It's wonderful! But, this summer, have some fun with SAVORY rhubarb - I roll out a croissant crust or puff pastry crust and bake. Then I top with whipped cream cheese, and a mixture of (cooked!) garlic, onion, chopped rhubarb, shredded chicken, and bacon; cook until the bacon is rendered and crispy! Anyway, that gets spread on the crust and eaten like pizza. My husband LOVES it!! Another, is a Hungarian rhubarb-tomato soup. It's the perfect salt-tang combination!!! Keep the rhubarb recipes coming, dear lady!!! (And maybe ask a neighbor with an established patch if you can dig a couple of root bulbs; I wouldn't recommend harvesting it the 1st year, but let it go to seed so it grows and gets really established - from then on in, you'll be golden!!) Blessings!
Anna
Your savory rhubarb recipes sound interesting! I started a root, and it's got a shoot - here's to hoping I can keep it alive this time.
Catherine Williams Kleinwort
Nfld. Old Fashion Rhubarb Relish
Catherine Williams Kleinwort (Canada)
12 cups rhubarb (dice
3 cups onion (dice
6 cups brown sugar (1KG)
1 ¼ cups white vinegar
1 tsp. cloves
1 tsp. cinnamon
1 tsp. salt
1 tsp. pepper
Put brown sugar over rhubarb & let sit for 2 hours add rest of ingredients & cook for 30 minutes. Careful of the heat so it does not stick to the bottom.
Use the heaviest pot you have & stir often.
Put in sterilized jars making sure they seal –
Water bath for 10 minutes
Excellent to put on a ham on the BBQ (or oven)
Or any other one wishes!