I’m a big fan of all things strawberry/rhubarb. For Father’s Day, I made this strawberry rhubarb crumb pie with sour cream. The sweet and tart fruit compliment each other, while the sour cream makes a perfect custard type filling in the pie.
- 1 unbaked pie shell
- 2 cups strawberries, sliced thin
- 2 1/2 cups rhubarb, sliced
- 1 cup granulated sugar
- 3 tablespoons flour
- 1/4 teaspoons salt
- 1 cup sour cream
- 2 teaspoons vanilla
- 2 large eggs
Crumb topping:
- 1 cup flour
- 1 cup light brown sugar
- 1/2 cup butter, room temperature
- Preheat oven to 425º.
- In a large bowl, whisk, sugar, flour and salt. Add sour cream, vanilla, and eggs, whisk to combine. Stir in strawberries and rhubarb, put into unbaked crust.
- Place on a baking tray and bake at 425º for 15 minutes. Turn oven down to 350º and bake for an additional 30 minutes.
- While pie is baking, prepare the crumb topping. In a medium bowl mix flour, brown sugar, and butter with a fork until well combined. Remove pie from oven and sprinkle with topping. Return to oven and bake for another 15 minutes. Let cool on a wire rack.
