Real Recipes From Real Home Cooks ®

strawberry rhubarb cream pie

(3 ratings)
Recipe by
Teresa Jacobson
New Orleans, LA

To me, nothing says spring like fresh strawberries and rhubarb. This wonderful pie is a new family favorite that tastes like jam with a creamy custard all baked into a pie crust with a crunchy crumb topping. So good it will make your eyes roll back into your head!

(3 ratings)
yield 8 serving(s)
prep time 4 Hr 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For strawberry rhubarb cream pie

  • 1
    regular pie crust shell, store-bought or homemade
  • 16 oz
    fresh strawberries, stems removed and thinly sliced
  • 1 c
    diced rhubarb
  • 1 c
    granulated sugar
  • 1/3 c
    all-purpose flour
  • 2 lg
    eggs, room temp
  • 1/2 c
    reduced-fat sour cream
  • 1/2 tsp
    vanilla extract
  • 2 1/2 Tbsp
    brown sugar
  • 2 Tbsp
    granulated sugar
  • 1/2 tsp
    ground cinnamon
  • 1 pinch
    freshly grated nutmeg
  • 1/4 c
    butter, melted
  • 1/2 c
    + 2 1/2 Tsp all-purpose flour

How To Make strawberry rhubarb cream pie

  • 1
    Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
  • 2
    Place a layer of strawberries in the bottom of the crust. Then sprinkle half the rhubarb over the strawberries. Repeat until all fruit is in the crust.
  • 3
    In a bowl, combine sugar and flour. Add eggs, sour cream, and vanilla extract. Blend well with a mixer on medium speed for 2 minutes. Pour evenly over the fruit in the pie crust.
  • 4
    In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine.
  • 5
    Add in the flour and stir.
  • 6
    The mixture should clump together.
  • 7
    Crumble evenly over the pie mixture.
  • 8
    Bake for 1 hour and 10 minutes.
  • 9
    Cool completely on a wire rack for AT LEAST 4 hours. The pie needs at least 4 hours for the cream to set up.