I never thought a single recipe could bridge the gap between spring nostalgia and effortless dessert, but this Strawberry Rhubarb Cream Pie pulled it off in the most delightful way. As someone who lives for that fleeting window when strawberries and rhubarb both hit their stride, I’ve spent years tinkering with cobblers and crisps, always looking for something a little more memorable. One rainy Sunday—when the farmers market haul was a mix of blushing berries and tart, celery-like stalks—I decided to veer off-script. Instead of the classic double crust, I wanted a pie that was creamy, crumbly, and just a touch unconventional.
There’s something almost retro about a cream pie, isn’t there? It’s the kind of dessert you imagine on a Formica countertop, waiting for the coffee to finish brewing. But this Strawberry Rhubarb Cream Pie is cut from a different cloth: the tangy rhubarb tames the sweetness of ripe strawberries, while a velvety filling cozies up to a golden crust. And then, because more is more, a cinnamon-scented crumb topping seals the deal with a crunch.
This pie became an instant go-to for me—not because it’s flashy, but because it’s the kind of thing that makes people linger at the table. It’s perfect for those times when you want dessert to feel like an event, but your schedule is best described as “optimistic.” There’s no intricate weaving, no pastry drama. The hardest part is waiting for the filling to set, which, in my case, usually involves a fair bit of side-eyeing the fridge.
Whether you’re hunting for a showstopper to cap off your next backyard meal or you just want to celebrate strawberry rhubarb season with a twist, this cream pie hits all the right notes. The strawberries and rhubarb melt into a jammy layer, the custard adds silkiness, and that crumbly top? It’s the kind of detail that’ll have your friends asking for the recipe before the plates are cleared. Trust me: if you’ve never tried a Strawberry Rhubarb Cream Pie, now’s the time to let your oven do a little magic.
How to Make Strawberry Rhubarb Cream Pie
Click here to get printable version
Ingredients
- 1 regular pie crust shell, store-bought or homemade
- 16 ounces fresh strawberries, stems removed and thinly sliced
- 1 cup diced rhubarb
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large eggs, room temperature
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon vanilla extract
- For the Crumb Topping:
- 2 1/2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 1/4 cup butter, melted
- 1/2 cup + 2 1/2 teaspoons all-purpose flour
Directions
- Preheat your oven to 350°F. Fit your pie crust into a pie pan, shaping or crimping the edges as you like. No need for perfection—homemade charm is encouraged!
- Arrange half of the sliced strawberries over the bottom of the crust. Sprinkle half of the rhubarb on top. Repeat with the remaining fruit, gently layering for even distribution.
- In a mixing bowl, combine the granulated sugar and all-purpose flour. Add the eggs, sour cream, and vanilla extract. Beat the mixture on medium speed for about 2 minutes, until smooth and well blended. The batter should be thick but pourable.
- Pour the creamy filling evenly over the fruit in the pie crust, making sure the berries and rhubarb are mostly covered.
- In a separate bowl, stir together the brown sugar, granulated sugar, cinnamon, and nutmeg for the crumb topping. Drizzle in the melted butter and mix until the mixture is evenly moistened.
- Add the flour to the crumb topping and stir with a fork until it forms large, soft clumps. Scatter these crumbs evenly over the creamy filling.
- Bake the pie for 1 hour and 10 minutes, or until the top is golden and the center is just set. If it browns too quickly, tent loosely with foil for the final 20 minutes.
- Remove from the oven and cool completely on a wire rack. Let the pie rest for at least 4 hours to allow the cream filling to set before slicing. Patience is key here for perfect, clean slices.
Easy Swaps for Strawberry Rhubarb Cream Pie
If you’re short on rhubarb or can’t find it fresh, try subbing in an extra cup of strawberries or toss in some raspberries for a similar tartness. Greek yogurt can stand in for sour cream if that’s what you’ve got on hand—just pick a full-fat or 2% version for the creamiest result. For a gluten-free crust, use your favorite store-bought blend or swap the crumb topping flour with a 1:1 gluten-free alternative. And if you’re out of nutmeg, a little extra cinnamon will still give the crumb plenty of cozy flavor.
How to Plate Strawberry Rhubarb Cream Pie Like a Pro
This pie is a stunner on its own, but a little garnish goes a long way. Serve each slice with a generous puff of whipped cream or a scoop of vanilla bean ice cream if you’re feeling decadent. For a fresh touch, scatter a few thinly sliced strawberries or a sprinkle of lemon zest over the top right before serving. Pair it with hot coffee or an iced herbal tea—both highlight the pie’s sweet-tart contrast beautifully.
Keeping Your Strawberry Rhubarb Cream Pie Leftovers Fresh
To make the most of leftovers, store your Strawberry Rhubarb Cream Pie loosely covered in the fridge. The pie will keep for up to three days, and the crumb topping stays pleasantly crisp for the first 24 hours. If you want to prep ahead, bake the pie a day in advance—the flavors meld even more overnight. Avoid freezing, as the creamy filling tends to separate and lose its silky texture after thawing.
Secrets to Nailing This Pie Every Time
Room temperature eggs and sour cream blend more smoothly, so don’t skip that step. Be generous with your fruit layers—overfilling a little just makes for a juicier, more flavorful bite. If your crumb topping looks a bit too wet, add another teaspoon of flour until it clumps. And most importantly, let the finished pie cool completely. This gives the cream base time to set, so your slices come out picture-perfect instead of runny.
Using Fresh Market Finds in This Recipe
Take advantage of what’s in season by switching up the fruit. In late spring, local strawberries and rhubarb shine, but as summer kicks in, stone fruits like apricots or peaches can make a delicious swap for rhubarb. Just remember to adjust the sugar by a tablespoon or two if your fruit is particularly sweet or tart. A handful of blueberries also adds a lovely pop of color and flavor if you want to mix things up.
FAQs:
Can I use frozen strawberries or rhubarb in this pie?
Yes, you can use frozen fruit if fresh isn’t available. Thaw and drain the strawberries and rhubarb well before using, and consider tossing them in a teaspoon of additional flour to absorb extra moisture. Using frozen fruit may make the filling a bit more liquid, so allow for full cooling and setting before slicing.
Why does my pie filling seem too runny after baking?
This usually happens if the pie hasn’t cooled completely. The cream pie filling needs several hours to set up fully; otherwise, it may ooze when cut. Also, excessive fruit moisture (especially from frozen fruit) can prevent proper setting. Always allow the full cooling time and use fresh fruit when possible for best results.
Can I make this pie ahead of time?
Absolutely! This pie actually tastes better the next day as the flavors have more time to meld. Simply bake the pie, let it cool completely, then cover and refrigerate overnight. The crumb topping will remain crisp for about a day after baking, giving you a great make-ahead dessert option for gatherings or holidays.
What’s the best way to slice a cream pie cleanly?
For neat slices, use a sharp knife dipped in hot water and wiped dry between cuts. Make sure the pie is fully chilled before cutting—rushing this step can lead to messy slices. If serving at a party, you can even chill the pie for an extra hour in the freezer for super clean edges (just don’t let it freeze solid).
Can I add other spices to the crumb topping?
Certainly! While cinnamon and nutmeg add classic warmth, you might like a pinch of ground ginger or cardamom for a modern twist. Keep the amounts small—about 1/4 teaspoon—so the spices don’t overpower the fruit. Experimenting with spice blends can give the pie a signature flavor perfect for your tastes.
What’s the difference between a cream pie and a custard pie?
Great question! A cream pie typically has a filling based on dairy and eggs, but is often poured over fruit or a base before baking. Custard pies have a smoother, more uniform texture and usually set up firmer. This Strawberry Rhubarb Cream Pie lands somewhere in between, with creamy custard surrounding jammy fruit and topped with a crumb crust for extra texture.
Strawberry Rhubarb Cream Pie
Equipment
- pie pan
- Mixing bowls
Ingredients
Pie Filling:
- 1 regular pie crust shell store-bought or homemade
- 16 ounces fresh strawberries stems removed and thinly sliced
- 1 cup diced rhubarb
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large eggs room temp
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon vanilla extract
For the Crumb Topping:
- 2 1/2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 1/4 cup butter melted
- 1/2 cup + 2 1/2 teaspoons all-purpose flour
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. Prepare your pie crust by fitting it into a pie pan and crimping the edges as desired.
For Pie Filling:
- Arrange the sliced strawberries evenly across the bottom of the crust, followed by half of the diced rhubarb. Repeat with the remaining fruit.
- In a mixing bowl, combine the sugar and flour. Then incorporate the eggs, sour cream, and vanilla extract. Blend on medium speed for about 2 minutes until well mixed. Pour this mixture evenly over the fruit in the crust.
For Crumb Topping:
- In another bowl, whisk together the brown sugar, granulated sugar, cinnamon, and nutmeg. Add the melted butter and stir until everything is well combined.
- Stir in the flour until the mixture starts clumping together. Crumble this topping mixture evenly over the pie filling.
- Bake the pie for 1 hour and 10 minutes.
- After baking, allow the pie to cool completely on a wire rack for a minimum of 4 hours to ensure the cream sets properly.
