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. 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 rhis 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 the 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.
- 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.
Sift together the 1 cup sugar, 3 tablespoons flour, and salt. Set aside.
In another bowl combine the sour cream, eggs, and vanilla, mix until well combined. Add the sour cream mixture to the dry ingredients and mix until smooth.
Add the sliced strawberries and rhubarb to the sour cream mixture and mix until well combined.
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.
While the pie is baking make the crumb topping. Combine the flour, sugar, and butter mix until well combined and crumbs form.
After the pie has baked for 45 minutes remove it from the oven and sprinkle the crumb topping over top evenly.
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:
- 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
- 1 cup flour
- 1 cup sugar
- 1/2 cup butter
- 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.
- 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.
- Use butter that is room temperature for the crumb topping.
- The pie is done when the crumb topping is lightly browned and the center of the pie is set.
- Store the pie in the refrigerator up to 4 to 5 days.
This recipe was originally published on June 3, 2014. It has been updated with new content, updated recipe, and pictures on July 1, 2021.