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Strawberry Rhubarb Cream Pie
By (Published: )
I've had some friends ask me "Strawberry Rhubarb pie is amazing - why on earth would you need to add cream?". Well, my friends, this is sour cream or plain yogurt and the tangy creaminess it adds makes a great taste even better. While we prefer sour cream at the SPUD Culinary Institute, a hearty plain (or vanilla, or even lemon) yogurt could work as well.
Prep Time Cooking Time Servings
6 people
  • Pastry for a single crust 10 inch pie
  • 4 cups cubed rhubarb
  • 2 cups sliced strawberries
  • 1 cup sour cream
  • 1 1/2 cups white sugar
  • 1/3 cup flour
  • Topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 1/4 cup soft butter

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Prepare pie crust and line a 10 inch or 9 inch deep dish pie plate.

Mix together the sugar, flour and sour cream then combine with strawberries and rhubarb. Pour into pie shell.

In a small bowl blend the flour and brown sugar. Stir in the softened butter until crumbly. Sprinkle over the pie mixture.

Bake at 450 degrees F for 15 minutes. Reduce heat to 350 and continue to bake for another 30 minutes. Remove from heat and let cool 10 min before serving

Suitable for these diets:


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