Why You’ll Love This Recipe
Strawberry Rhubarb Cream Pie is a luscious dessert that perfectly balances the sweet and tart flavors of ripe strawberries and tangy rhubarb with a rich, creamy custard filling. Nestled in a buttery pie crust and topped with a golden crumb topping, this pie is a delicious celebration of spring and summer produce. Ideal for family gatherings, potlucks, or a cozy evening treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh strawberriesfresh rhubarbsugarall-purpose flourcornstarchsour creamheavy creameggvanilla extractsaltpie crust (homemade or store-bought)butterbrown sugarrolled oats
directions
Preheat your oven to 400°F (200°C).
Prepare your pie crust in a 9-inch pie dish and set aside.
In a large bowl, combine sliced strawberries and chopped rhubarb with sugar, flour, and cornstarch. Let sit for 10 minutes.
In a separate bowl, whisk together sour cream, heavy cream, egg, vanilla extract, and a pinch of salt until smooth.
Spread the fruit mixture evenly in the prepared pie crust.
Pour the cream mixture over the fruit, distributing it evenly.
In another bowl, mix together flour, brown sugar, oats, and cold butter until crumbly to create the topping.
Sprinkle the crumb topping over the pie.
Bake for 45-55 minutes, or until the center is set and the top is golden brown.
Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Servings and timing
This recipe yields 8 slices.Preparation time: 20 minutesBaking time: 45-55 minutesCooling and chilling time: 2-3 hoursTotal time: 3-4 hours
Variations
Use Greek yogurt instead of sour cream for a tangier flavor.
Add a dash of cinnamon or nutmeg to the crumb topping for extra warmth.
Top with whipped cream or vanilla ice cream for a decadent finish.
Try a graham cracker crust for a different texture.
storage/reheating
Store Strawberry Rhubarb Cream Pie covered in the refrigerator for up to 4 days.To serve warm, gently reheat individual slices in the microwave for 15-20 seconds.For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I use frozen strawberries or rhubarb?
Yes, but thaw and drain them well to prevent excess moisture in the pie.
Why is my pie runny?
The filling may need more baking time or additional thickener like cornstarch. Also, make sure to cool completely.
Is this pie very sweet?
It has a balanced sweetness; adjust sugar based on the tartness of your fruit.
Can I skip the crumb topping?
Yes, but it adds a delightful texture. You can also use a lattice crust instead.
What’s the best way to cut rhubarb?
Trim the ends and slice into ½-inch pieces for even baking.
Can I make this pie ahead?
Absolutely, it’s best made a day in advance to allow the filling to set.
Should I blind bake the crust?
Not necessary for this recipe, but you can partially bake if you prefer a crisper bottom.
What kind of cream is best?
Heavy cream provides the richest texture, but you can substitute with half-and-half.
Can I make it gluten-free?
Yes, use a gluten-free pie crust and substitute the flour with a gluten-free blend.
Do I need to peel rhubarb?
Only if the stalks are thick or stringy; otherwise, it’s not required.
Conclusion
Strawberry Rhubarb Cream Pie is a delightful blend of fruity tang and creamy indulgence wrapped in a buttery crust. Whether served chilled on a hot day or warmed for comfort, this pie is a must-try for dessert lovers. Its vibrant flavors and inviting texture make it a standout addition to any table.
Print
Strawberry Rhubarb Cream Pie
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus blind-bake)
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
A luscious cream pie featuring the sweet-tart combination of fresh strawberries and rhubarb nestled in a creamy custard filling, all wrapped in a flaky pastry crust.
Ingredients
- 1 (9-inch) pie crust, unbaked
- 1 cup strawberries, hulled and quartered
- 1 cup rhubarb, sliced into 1/2-inch pieces
- 1/2 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
Instructions
- Preheat oven to 400°F (200°C). Line pie crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Let cool.
- Meanwhile, in a medium saucepan combine strawberries, rhubarb, ¼ cup sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring, until mixture thickens and fruit softens, about 5–7 minutes. Remove from heat and stir in vanilla extract. Cool completely.
- In a mixing bowl, beat heavy cream to soft peaks. In a separate bowl, beat cream cheese with remaining ¼ cup sugar until smooth. Gently fold whipped cream into cream cheese mixture until combined.
- Spread the cream filling into the cooled pie crust. Spoon the strawberry‑rhubarb compote evenly over the cream layer.
- Chill the pie in the refrigerator for at least 2 hours (up to 4 hours) to set. Garnish with extra strawberry slices or a dusting of powdered sugar before serving.
Notes
- For a firmer filling, you can add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water to the cream‑cream cheese mixture.
- Make ahead: the compote can be prepared a day ahead and refrigerated; assemble the pie on serving day.
- Substitute half‑and‑half for heavy cream if desired, though texture will be slightly lighter.
- Use a pre‑made graham cracker crust for a quicker no-bake option (just ensure compote is cool before layering).
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10th pie)
- Calories: 325 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
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