This Rhubarb Strawberry Sour Cream Pie I have made forever!! One of my absolute favorites for rhubarb. The strawberries accompany the rhubarb so nicely and the sour cream gives it just that right creaminess.
I have a big patch of rhubarb at our new house and I couldn’t be more thrilled!! I love making desserts with it or simply poaching it and having it with yogurt for breakfast, YUM!!
Crispy crumble atop a delicious rhubarb filling with a tender flaky crust underneath. The perfect late summer dessert!! Rhubarb is great because you can enjoy it from early in the season until late!! This weekend I am going to can some rhubarb for later in the winter!! That will be a nice treat when the snow is flying!!
I hope you enjoy this pie as much as we have over the years. If you have rhubarb still in your yard, what are you waiting for!!!
Rhubarb Strawberry Sour Cream Pie
Ingredients
- 8 medium strawberries sliced thickly
- 4 cups rhubarb cubed
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/2 cup soft butter
- 1/3 cup flour + 1/2 cup flour
- 1/2 cup brown sugar
- Pastry for a 10″ deep dish
Instructions
- Place the pastry in a 10″ deep dish and trim off edges. Arrange rhubarb into shell and scatter strawberries around. Mix the sugar and 1/3 cup of flour together. Stir in the sour cream and pour evenly over the rhubarb strawberry mixture.
- Combine the butter, 1/2 cup flour and brown sugar until crumbly. Sprinkle on top.
- Bake for 15 min. at 450F, then an additional 30 min. at 350F or until fruit is tender and crumbs are golden brown. Cool completely before serving.
Comments & Reviews
Frauke says
I loved everything about this pie, except the crumble topping. I donèt think there is enough flour in the crumble topping as it did not maintain a crumb when combined and even the chunks of crumble I put on top ended up melting into flat blobs, rather than more stiff crumbles. Recommend adding a bit more flour to the cruble topping mixture.
Tara Noland says
I am sorry the crumble topping didn’t work for you. I have made this so many many time and haven’t had an issue with it.
Kerry corley says
Every time I make this pie it gets comments like ‘best pie I’ve ever had and their new favorite pie. You can also use other Frits as well
Christine F Nelson says
Love rhubarb, and it is so versatile.One of my favorite rhubarb recipes is Rhubarb Punch. My sister and I can about 50-60 quarts every spring. It makes a great thirst quencher in the summer. and a taste of summer in the winter. My daughter and grandaughter take it to their camper and enjoy it with a shot of vodka. It consists of rhubarb juice, red jello, pineapple juice and sugar. I steam my rhubarb for this recipe add the other ingredients, heat to combine, then water bath for 20 minutes.. If anyone would like the recipe, ask here and I will add it for you.
Tara Noland says
Please share the recipe for the rhubarb punch with us. It sounds fantastic!!
Joan Mast says
I’d love the recipe
Tara Noland says
Just scroll down on the post to the recipe card and print it off if you like.
Meowz says
Can i please have the recipe for the punch? I don’t see where it is posted.
jenny says
Can this pie be premade and frozen , then cooked later and will it be the same consistency as it should be
Tara Noland says
I have never done that and I think it would get watery and not be a great result.
jenny says
thanks, that is what i was thinking. I have made it and froze it after cooking at is is great.
Tara Noland says
Great, glad you like it!! It is an all time favorite here!!
Honeystick101 says
I’ve been looking for a recipe like this,. Thank you so much for sharing rhubarb recipes. Making this for tonight’s dessert, if I can wait that long! 😉 🇨🇦 Hi neighbor from BC
Tara Noland says
I hope you enjoyed it!! Happy Spring!!
Louise says
I’ve never had, nor heard of canning rhubarb. We always clean, cut into approx one inch pcs and freeze ours. I put four cups into each freezer bag and when I need some for a pie or cake the 4 cup bag is perfect. Fast and easy. We love rhubarb.
Tara Noland says
I have canned stewed rhubarb, my daughter loves it. I also freeze it in exact measurements as you do. I have 24 cups of rhubarb frozen in the freezer. I think I have one bag left. Mmmm, maybe pie this weekend!!
Kathleen says
Hi, I just made your Rhubarb, strawberry, sour cream pie and it looks and smells amazing. Only thing I’m uncertain about is when I mixed the butter, flour and brown sugar it did not get crumbly; am I doing something wrong? Thanks!
Tara Noland says
It is maybe more like sand than crumbly and then sprinkle on top. I have to say I am a little jealous as I love this pie.
Kathleen says
Thank You…it was amazing. My husband is not a fan of rhubarb pie but he says this is the best and wants me to make it again….Wonderful!
Tara Noland says
Great, thank you so much. I still have to go through my rhubarb patch and get baking. Maybe this weekend we can enjoy one.
The Ninja Baker says
Stunning! Thank you, Tara for this do-able recipe. My mother-in-law’s rhubarb pie was one of my husband’s faves =)
Maureen | Orgasmic Chef says
I bought some beautiful rhubarb at the farmers market yesterday and now it’s begging to go in this gorgeous pie of yours!
Noshing with the Nolands says
I love rhubarb, going to can the remainder from my garden today, thanks Maureen!!
Maureen | Orgasmic Chef says
I bought some beautiful rhubarb at the farmers market yesterday and now it’s begging to go in this gorgeous pie of yours!
[email protected] says
Tara, I’ve never baked with rhubarb. Can’t wait to try this.
Noshing with the Nolands says
OMG, Nancy I love rhubarb!!
Patty Haxton Anderson says
Tara I love your recipe because there’s more rhubarb than strawberry so it takes center stage.
Noshing with the Nolands says
Yes Patty the strawberries are almost an after thought but they go so nicely too!!
Patty Haxton Anderson says
Tara I love your recipe because there’s more rhubarb than strawberry so it takes center stage.