Best 4 Strawberry Rhubarb Cream Pie Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Strawberry Rhubarb Cream Pie. This classic dessert combines the vibrant tartness of strawberries and rhubarb with the rich creaminess of a velvety filling, all nestled in a flaky, golden crust. Embark on a culinary journey with our curated collection of recipes, offering variations that cater to every taste. From the traditional Strawberry Rhubarb Cream Pie to its gluten-free and vegan counterparts, discover the perfect recipe to satisfy your cravings. Experience the burst of summer berries, the tangy twist of rhubarb, and the luscious creaminess in every bite. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating a stunning and delicious masterpiece that will impress family and friends alike.

Let's cook with our recipes!

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING



Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

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

STRAWBERRY RHUBARB CREAM PIE



Strawberry Rhubarb Cream Pie image

Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie.

Provided by AMLIW

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb
3 cups halved fresh strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg white

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
  • Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 59.6 g, Cholesterol 55.8 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 121.1 mg, Sugar 46.4 g

STRAWBERRY RHUBARB CREAM PIE



Strawberry Rhubarb Cream Pie image

To me, nothing says Spring like fresh strawberries and rhubarb. This wonderful pie is a new family favorite that tastes like jam with a creamy custard all baked into a pie crust with a crunchy crumb topping. So good it will make your eyes roll back into your head!

Provided by Teresa Jacobson

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 16

1 prepared pie crust (store bought or make your own)
PIE FILLING:
16 oz strawberries, fresh with stems removed & sliced thin
1 c diced fresh rhubarb
1 c sugar
1/3 c flour
2 large eggs, room temp
1/2 c reduced fat sour cream or plain yogurt
1/2 tsp vanilla extract
CRUMB TOPPING:
2 1/2 Tbsp brown sugar
2 Tbsp sugar
1/2 tsp ground cinnamon
pinch freshly grated nutmeg
1/4 c butter, melted
1/2 c + 2 1/2 t. flour

Steps:

  • 1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
  • 2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
  • 3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
  • 4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
  • 5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
  • 6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up

STRAWBERRY RHUBARB ICE CREAM PIE



Strawberry Rhubarb Ice Cream Pie image

This wonderful pie is one of my favorite's to serve in the summer. Instead of topping the pie with ice cream, the ice cream is already in the pie!-Connie Fleck, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 quart vanilla ice cream, softened
1 graham cracker crust (9 inches)
1-1/2 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 pint fresh strawberries, sliced

Steps:

  • Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting.

Nutrition Facts :

Tips:

  • For the best results, use fresh, ripe strawberries and rhubarb. If using frozen fruit, thaw it completely before using.
  • To prevent the crust from becoming soggy, pre-bake it for 10-12 minutes before filling it.
  • Be sure to stir the filling constantly while cooking to prevent it from scorching.
  • Allow the pie to cool completely before serving. This will help the filling to set and the crust to become flaky.

Conclusion:

This strawberry rhubarb cream pie is a classic dessert that is perfect for any occasion. With its flaky crust, creamy filling, and tart-sweet fruit, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this strawberry rhubarb cream pie a try. You won't be disappointed!

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