Sour cream strawberry rhubarb pie, sweet, and tart comes together to make this delicious dessert.ย The filling is a custardy cream filling made with strawberries and rhubarb that is topped with a buttery crumb topping.ย
Rhubarb has always been a family favorite from when I was a kid until now. I remember as a kid as soon as the rhubarb was big enough my mom would be baking rhubarb desserts for my dad. His favorite rhubarb dessert was this rhubarb cake.
I always love a pie with a good crumb topping. For one thing, it is so much easier to make the crumb topping and put it on top of a pie than to roll out a second crust and try to fit it on the pie. This recipe is piled high with crumb topping, as I always say you can’t have too much crumb topping when it comes to desserts. Also, I want to mention the sour cream. The sour cream adds so much to this pie. With the sour cream, it makes this lovely custard-type filling. It is so good.
This recipe has become one of the first pies that I make when the rhubarb is ready in the spring. I like to carry on the family traditions.
Helpful tips:
- I like to peel the rhubarb. No, it is not necessary to do so, but if you take off the skin it will take care of the strings.
- I like to cut the strawberries and rhubarb into small pieces. If you prefer you can cut them into a little larger slices.
- When making the crumb topping have your butter at room temperature. It will be easier to work it into the flour and sugar.
- I do like making my own pie crust, but a store-bought pie crust will work fine and it will save you time.
- Make sure to store this pie in the refrigerator.
- The pie can be stored in the refrigerator for up to 4 to 5 days.
- I have never tried freezing this pie, but I would not recommend it.
Steps for making Sour Cream Strawberry Rhubarb Pie
Step one
Preheat the oven to 425. Prepare the pie crust or if you have a store-bought one place in the pie pan.
Step two
Sift together the 1 cup sugar, 3 tablespoons flour, and salt. Set aside.
Step three
In another bowl combine the sour cream, eggs, and vanilla, and mix until well combined. Add the sour cream mixture to the dry ingredients and mix until smooth.
Step four
Add the sliced strawberries and rhubarb to the sour cream mixture and mix until well combined.
Step five
Pour the mixture into the pie shell. Place in the 425 degrees F for 15 minutes, then turn down the oven to 350 degrees F and continue baking for another 30 Minutes.
Step six
While the pie is baking make the crumb topping. Combine the flour, sugar, and butter mix until well combined and crumbs form.
Step seven
After the pie has baked for 45 minutes remove it from the oven and sprinkle the crumb topping over top evenly.
Step eight
Place back in the oven and bake for another 15 minutes. The crumb topping should be light brown and the center of the pie should be set.
Looking for more dessert recipes? Check these out:
Ingredients
- 1 unbaked pie shell homemade or store-bought
- 1 1/2 cups strawberries thinly sliced
- 2 1/2 cups rhubarb
- 1 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoon vanilla
- 2 large eggs
Crumb topping
- 1 cup flour
- 1 cup sugar
- 1/2 cup butter
Instructions
- Preheat oven to 425 degrees F
- Sift together the 1 cup sugar, 3 tablespoons flour, and salt together and set aside.
- Combine the sour cream, eggs, and vanilla add to the dry ingredients and mix until smooth.
- Add the strawberries and the rhubarb to the sour cream mixture and mix until well combined.
- Pour in the prepared pie shell.
- Place in the preheated oven and bake for 15 minutes. Turn the oven down to 350 degrees and continue to bake for 30 additional minutes.
- While the pie is baking prepare the crumble topping. Mix the flour, sugar, and butter until well combined.
- After the pie has baked the 45 minutes remove and sprinkle with the crumble topping. Place back in the oven and bake another 15 minutes.
- Remove from the oven and set on a cooling rack to cool.
Notes
- I like to peel the rhubarb. It helps take care of the strings that come when cutting the rhubarb.
- Slice the rhubarb and strawberries into even pieces.
- ย Use butter that is room temperature for the crumb topping.ย
- ย The pie is done when the crumb topping is lightly browned and the center of the pie is set.ย
- Store the pie in the refrigerator up to 4 to 5 days.
Nutrition
This recipe was originally published on June 3, 2014. It has been updated with new content, updated recipe, and pictures on July 1, 2021.
Joanne
The creaminess of the sour cream against the tart rhubarb sounds so good! What a great pie!
Stephanie Faris
I’m not a big fan of rhubarb but that looks yummy…and I love strawberries enough to potentially offset my dislike for rhubarb!
Karen @BakingInATornado
I have to admit that I’ve never used rhubarb. I do want to try it, and a recipe with strawberries too seems like a great place to start.
Catherine
Looks like a beautiful pie. Perfect for a nice cup of coffee. Catherine
Catherine Holt
As soon as I saw this, I thought YUM. Never tried this combination, but it looks amazing!!
Thanks for linking up to Marvelous Monday on Smart Party Planning. Hope to see you again next week ๐
Kitchen Riffs
How nice to have your own rhubarb plant! What a great gift. And this pie? Looks so wonderful. Thanks for this.
Juliana
I like the idea of sour cream…specially that you will have a creamy filling with strawberry and rhubarb…looks delicious Dawn.
Enjoy the rest of your week ๐
Jennifer
Iโm not seeing the amount of sour cream used. I used 3/4 cup in a Sour Cream Blueberry Pie. Would the same amount work here?
Dawn
Hi Jennifer, sorry about that. I would use 1 cup of sour cream.
angiesrecipes
Perfect over a cup of coffee! Love the streusel ๐
John / Kitchen Riffs
Mmmm, pie! And rhubarb makes since a nice one. I’m fond of crumb toppings not only because they are easier, but also because I think they taste better. This looks great — thanks.