Strawberry Rhubarb Cream Pie

6
Teresa Jacobson

By
@foundmyzen

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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 1
    prepared pie crust (store bought or make your own)
  • PIE FILLING:

  • 16 oz
    strawberries, fresh with stems removed & sliced thin
  • 1 c
    diced fresh rhubarb
  • 1 c
    sugar
  • 1/3 c
    flour
  • 2 large
    eggs, room temp
  • 1/2 c
    reduced fat sour cream or plain yogurt
  • 1/2 tsp
    vanilla extract
  • CRUMB TOPPING:

  • 2 1/2 Tbsp
    brown sugar
  • 2 Tbsp
    sugar
  • 1/2 tsp
    ground cinnamon
  • pinch
    freshly grated nutmeg
  • 1/4 c
    butter, melted
  • 1/2 c
    + 2 1/2 t. flour

How to Make Strawberry Rhubarb Cream Pie

Step-by-Step

  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 bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
  3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
  4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
  5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
  6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up<<<

Printable Recipe Card

About Strawberry Rhubarb Cream Pie

Course/Dish: Pies Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Collection: Spring Recipes



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