Strawberry Rhubarb Sour Cream Pie With Crumb Topping
This delightful pie combines the tartness of rhubarb with the sweetness of strawberries, all enveloped in a creamy sour cream filling. Topped with a buttery crumb topping, it offers a perfect balance of flavors and textures.
This recipe is american style, dessert, scaled for 8 servings, with 30 min prep and 45 min cook.
Prep: 30 min · Cook: 45 min · Total: 75 min · Serves: 8
Quick cooking notes
- Core ingredients include cinnamon, butter, strawberries, rhubarb.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 1 tsp cinnamon
- 1 cup butter (softened)
- 2 cups strawberries (sliced)
- 2 cups rhubarb (chopped)
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 whole pie crust (pre-baked)
- 2 tbsp cornstarch
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 tbsp sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, and cornstarch, and mix well.
- Spread the fruit mixture evenly over the pre-baked pie crust.
- In another bowl, mix the sour cream and vanilla extract until smooth, then pour it over the fruit mixture in the pie crust.
- In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon to create the crumb topping.
- Sprinkle the crumb topping evenly over the sour cream layer.
- Bake the pie in the preheated oven for 45 minutes or until the topping is golden brown.
- Allow the pie to cool before serving to let the filling set.
Nutrition (per serving)
- Calories: 320
- Protein: 3 g
- Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 180 mg
Nutrition values are estimates based on stored ingredient totals and serving size.