Sour cream strawberry rhubarb pie, sweet, and tart comes together to make this delicious dessert. The filling is a custardy cream filling made with strawberries and rhubarb that is topped with a buttery crumb topping.
Rhubarb has always been a family favorite from when I was a kid until now. As soon as the rhubarb is ready in the garden I am thinking what to make with it. This pie is one of my favorites.
The sweet strawberries combine well with the tart rhubarb to make a delicious pie. The sour cream makes a creamy custard that is perfect for the strawberry and rhubarb combination. The sweet crumb topping completes the pie to make a perfect early summer dessert.
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
Preheat the oven to 425. Prepare the pie crust or if you have a store-bought one place in the pie pan.
Steps one, two, and three
The flour, sugar, and salt are sifted together. In another bowl the eggs, sour cream, and vanilla are mixed together. The the flour mixture is added to the wet ingredients.
Steps four and five
The rhubarb and strawberries are added to the pie filling. Once the pie filling is combined it is poured in the pie crust. Place in the preheat oven and bake.
Steps six and seven
While the pie is baking make the crumble. Place the butter, sugar, and flour in a bowl. Mix until everything is well combined.
Steps eight, nine, and ten
The pie is baked for 15 minutes at 425 degrees F, then the temperature is turned down to 350 degrees F and is baked another 30 minutes. The crumble is added to the top of the pie and is baked 15 additional minutes.
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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.
- Â Use butter that is room temperature for the crumb topping.Â
- Â The pie is done when the crumb topping is lightly browned and the center of the pie is set.Â
- 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 June 4, 2026.
The creaminess of the sour cream against the tart rhubarb sounds so good! What a great pie!
I’m not a big fan of rhubarb but that looks yummy…and I love strawberries enough to potentially offset my dislike for rhubarb!
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.
Looks like a beautiful pie. Perfect for a nice cup of coffee. Catherine
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 🙂
How nice to have your own rhubarb plant! What a great gift. And this pie? Looks so wonderful. Thanks for this.
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 😀
I’m 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?
Hi Jennifer, sorry about that. I would use 1 cup of sour cream.
Perfect over a cup of coffee! Love the streusel 🙂
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.
In the oven right now😊 we just added the crumb topping. It smells amazing. Can’t wait to have a slice!
Hi Kelsey, I hope that you like the pie. It is one of my families favorites.
Can you use frozen rhubarb? If so how much, and procedure i.e.defrost and drain or add to dry and start baking while still a little firm. I.e. still a little frozen
Hi Judy, I have never made this recipe with frozen rhubarb. I did a little research on changing out fresh rhubarb with frozen rhubarb. This is what I found, set the rhubarb in a colander and set it over a bowl in the refrigerator and thaw. Once it thawed pat dry with a paper towel to remove the surface moisture. Add the rhubarb to the other ingredients and increase the thickner by a tablespoon or 2. I hope this helps!
My dad and I used to eat a pie like this at a local restaurant. When my dad passed away, I found your recipe and started making it myself in honour of him. It brings me so much comfort. The pie is delicious and the memories it brings makes me so happy.
Hi Emmalee, thank you for the beautiful comment. I am so happy that you found this recipe! I have food that bring back memories of my parents too. That is always comforting.
This is a great way to use rhubarb from the garden.