Strawberry Rhubarb Sourcream Pie

Discussion in 'Recipes' started by Penny in Ontario, Aug 29, 2011.

  1. Penny in Ontario

    Penny in Ontario Total Gardener

    Sep 7, 2006
    Work for my husband.
    Ontario, Canada
    I had this for my birthday and Lemon meringue pie has always been my favorite, hands down dessert........this as far as i am concerned, blew the lemon out of the water!!!:WINK1::WINK1:

    Make sure if you are making this to use fresh fruit, not frozen, as it will cause it to be too watery/runny.:cool:


    1...1 (10 inch) pie shell
    2...1 1/3 cup of sugar
    3...1/4 cup all purpose flour
    4...1 cup of sour cream, or 1 cup plain yogurt.
    5...3 3/4 cups of fresh diced rhubarb (not frozen)
    6...1 3/4 cups of fresh sliced srawberries.
    7...1/2 cup of brown sugar, packed.
    8...1/2 cup of flour.
    9...1/4 cup, cold subs please!

    Set oven to 425 degrees F (will reduce heat later).
    1. Make certain that oven rack is set to lowest position.
    2. In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
    3. Spoon into prepared pie shell.
    4. In a small bowl mix together the flour and brown sugar.
    5. Cut in the cold butter until crumbly.
    6. Sprinkle on top of the fruit mixture in the pie shell.
    7. Place the pie plate onto a baking sheet to catch spills.
    8. Bake for 15 minutes
    9. Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
    10. Best served warm with ice cream.

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