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–+ servings

Rhubarb Strawberry Sour Cream Pie

Tara Noland
A scrumptious pie celebrating summer with rhubarb and strawberries!!
4.59 from 31 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 782 kcal

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.

Nutrition

Serving: 1Calories: 782kcalCarbohydrates: 105gProtein: 10gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 101mgSodium: 467mgFiber: 4gSugar: 66g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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