• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Desserts

14 April, 2016 By Mary | 4 Comments

Rhubarb Sour Cream Crumble Pie

Jump to Recipe·Print Recipe

Rhubarb Sour Cream Crumble Pie | the kitchen paper

Let's get this out of the way immediately: pie can be intimidating. There's crust involved, and temperature matters, and it's hard to tell when they're done, and OMG SO MANY MORE EXCUSES. Anything else? Vent it out, because we're about to move on.

Rhubarb Sour Cream Crumble Pie | the kitchen paper

Done?

Great. Pie might be somewhat intimidating, but I'm here to argue that you can do it. It's really not that bad, especially with a little practice, and this here rhubarb sour cream crumble pie is definitely on the easier side of things. There's only ONE crust involved! It's nearly impossible to mess up! If you follow the directions, it WILL taste good! And as with all things: it will get easier to make pie if you actually MAKE pie. So, um, do it. Stat.

Rhubarb Sour Cream Crumble Pie | the kitchen paper

I've been feeling pretty intimidated by a few things (pie not one of them) lately. Life, in general, has been slapping me upside the head with a big "I'M OVERWHELMING" punch. It's not really any one thing, I don't think, but with school and work and social life and relationships and being active and moving and ALL THE THINGS — I think my head dipped under water a few times last week. I finally recognized that my introverted self needed to go home, chill out, and not feel guilty for turning down social commitments. I can't really say 'no' to school, and while some work (posting here) isn't 100% an obligation, I do have clients I have to deliver work to — which I'm grateful for! Gotta pay my rent somehow! All this to say: I'm realizing that I need to prioritize resting and refueling my way.

Rhubarb Sour Cream Crumble Pie | the kitchen paper

As I was climbing with a friend last night, talking a bit about feeling overwhelmed (and pie, duh), she brought up the topic of intimidation. I hadn't really put it together, but maybe my being overwhelmed is really just a a function of being intimidated — feeling out of my league in one way or another, and letting that clobber my energy and drive. I'm ¾ done with school, which means I'm nearing the point where I'll be applying for jobs and selling my skills as a developer — something I'm COMPLETELY intimidated by. Impostor syndrome is kicking in big time, and I can see how it would be super tempting to give up entirely. But I can't, or I won't, or something. I could go on and on here (like, am I intimidated by actually DOING it, and succeeding? Oh man. That's another chapter entirely!), but to tie it back to pie: I think it's totally worth it. And it will get easier. I just have to do it.

Rhubarb Sour Cream Crumble Pie | the kitchen paper

I made this pie a few weekend ago for ladies night/supper club — a social engagement I love being a part of. We meet once each month and have a different theme. In December, we met for tea at The Heathman Hotel and did a cookbook exchange. For this most recent supper club, we each made a recipe from our cookbooks and had an incredible potluck! I received Butter, a book full of tasty tasty baked goods, from my friend Erin. Somewhat hilariously, she ended up with the book I brought — the Vegan Food52 Cookbook! HA! I may have received the better end of that deal!

Rhubarb Sour Cream Crumble Pie | the kitchen paper

This pie was so quick to throw together, and really ridiculously tasty. I upped the amount of rhubarb pretty substantially, so the recipe I've listed here is a little bit different than the one in the book. Enjoy rhubarb season, and make this pie!! xoxo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rhubarb Sour Cream Crumble Pie

  • Author: adapted from Butter by Rosie Daykin
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 1 pie 1x
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • Pie
  • 1 pie crust
  • 1 ¼ cups sugar
  • 3 Tbsp all-purpose flour
  • ½ tsp salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 5 cups rhubarb, cut into ½" pieces
  • Crumb Topping
  • ⅓ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ cup butter, room temperature

Instructions

  1. Preheat the oven to 400F.
  2. Roll our your pie crust and fit it to a 9" pie pan, then place in the freezer.
  3. Whisk together the sugar, flour, and salt in a large bowl. In a separate bowl, whisk together the eggs, sour cream, and vanilla. Combine the wet and dry ingredients.
  4. Pour the cut rhubarb into the prepared pie crust, and then pour the egg and flour mixture over the rhubarb.
  5. Bake for 10 minutes, then lower the heat to 350F and bake for 30 more minutes.
  6. While the pie is baking, prepare the crumble topping. Whisk together the sugar, flour, salt, and cinnamon. Cut in the butter until the mixture is crumbly.
  7. Sprinkle the crumble topping over the pie, and return to the oven for another 15 minutes. The top should be slightly browned, and the center of the pie should still have some wobble to it — but the edges should be set.
  8. Remove the pie and allow to cool a bit before serving.

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

« Roasted Veggies with Tikka Masala Sauce
Brussels Sprouts and Spicy Sausage Ricotta Quiche »

Reader Interactions

Comments

  1. Katrina says

    April 14, 2016 at 3:57 pm

    This rhubarb pie is a pure beauty!! Really love the sour cream in the filling - definitely trying!

    Reply
  2. Erin says

    April 21, 2016 at 9:34 am

    So glad you have liked this cookbook! I absolutely adore it and love this pie. I totally understand the overwhelming nature of life right now, eesh. What's happening?! Good for you for prioritizing Mary-time. I need to get better at that. And at least there is pie!! 🙂

    Reply
  3. Meghan | Fox and Briar says

    April 22, 2016 at 3:43 pm

    Yes, I totally feel you on the overwhelm! That happens to me often, but I have found that usually when I push myself things are not as hard as I make them seem in my head. But I don't ever remember that until after I finish! I love this rhubarb pie! That sour cream filling looks so good. I made a rhubarb treat too, but I totally took the easy way out and made a crisp!

    Reply
    • Mary says

      May 09, 2016 at 1:36 pm

      Amen! Glad to know I'm not the only one, Meghan! I LOVE rhubarb crisp... nothing wrong with that!! Have a great week! xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper