I love spring and this recipe reminds me of it every time. One bite and I’m in love! The fresh strawberries and rhubarb with the crunchy crumb topping is just amazing. Plus, it is so simple to make.
1 prepared pie crust (store-bought or make your own)
16 oz strawberries, fresh with stems removed & sliced thin
1 cup of diced fresh rhubarb
1 cup sugar
1/3 cup flour
2 large eggs, room temp
1/2 cup reduced-fat sour cream or plain yogurt
1/2 tsp vanilla extract
2 1/2 Tbsp of brown sugar
2 Tbsp sugar
1/2 tsp ground cinnamon
a pinch of freshly grated nutmeg
1/4 cup butter, melted
1/2 cup + 2 1/2 teaspoon flour
How to make Strawberry Rhubarb Cream Pie
Step 1: Prepare the oven. Preheat to350 degrees F.
Step 2: Put the preferred pie crust into a pie pan. Crease the edges as desired.
Step 3: Place cut strawberries at the bottom of the crust. Sprinkle half of the rhubarb over strawberries. Repeat step until all the strawberries reach the top of the crust.
Step 4: Put sugar and flour in a bowl and mix well. Add eggs, sour cream, and vanilla. Blend in a mixer on medium speed for about 2 minutes. Pour over the mixture on top of the pie crust.
Step 5: In another bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in the melted butter and mix until combine. Add the flour and stir. Make sure that the mixture is clump together. Crumble evenly over the pie mixture.
Step 6: Brush the edges of the pie crust with an egg wash. Then bake at 350 degrees F for an hour and ten minutes.
Step 7: Once done. Cool completely on a wire rack for at least 4 hours. (I know four hours is a long time, and the kids can’t wait but to make sure that the cream is set, we have to wait.)
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