Strawberry Rhubarb Cream Pie
Strawberry rhubarb pie is the perfect spring and early summer pie. It’s perfect because it tastes so good, but also because the strawberries and rhubarb can come right from the garden, as fresh as it gets! We are still a little early for strawberries here in Michigan at the end of May, but I had some frozen strawberries from last year, and there are lots of strawberries at the grocery stores right now too. Come mid June, both can be fresh from my garden and I will have to make some more pie!
The neighbors I had growing up had a nice big rhubarb plant in their back yard. I remember that it was at the corner of their deck. One year they offered some rhubarb to my dad. I think they even divided the plant so we could start growing our own. This is my first memory of trying rhubarb. My dad and I found a recipe for strawberry rhubarb pie, and it was delicious. I believe we tried growing rhubarb several times after that, but never had much success. It just wouldn’t grow in our yard.
Since that time, my family and I have planted several rhubarb plants in our garden, some with red stems and some with green stems. Most of the plants are doing well. I know I’ve tried rhubarb sauce, rhubarb crisp, and pineapple rhubarb pie which were all also good. But the strawberry rhubarb pie was and still is my favorite way to eat rhubarb. Maybe I like it because it looks so pretty, but also because I like strawberries with rhubarb. I, like many people think of rhubarb as a plant to use in dessert recipes. But, there are lots of ways to use rhubarb in savory recipes too. In the spring, I sometimes will substitute rhubarb for celery in recipes. The rhubarb of course gives a little more tartness than celery would. And last year we tried Fruits and roots: Malanga rhubarb medley.
I hope you will try this recipe out! The rhubarb is sweetened with maple syrup for an extra local flavor.
Here you go, try some! 😉
Strawberry Rhubarb Cream Pie Recipe
This gluten free strawberry rhubarb cream pie was so good, it was almost too sweet, but a little lightly sweetened whipped cream helped to balance the sweetness and it turned out perfect.
This gluten free, strawberry rhubarb cream pie is the best of local seasonal eating. It is delicious with freshly whipped cream or vanilla ice cream.
- 2 cups strawberries fresh or frozen
- 2 cups diced rhubarb
- 1 cup maple syrup
- 1/3 cup flour
- 2 large room temperature duck eggs if you substitute chicken eggs use 3
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 2 1/2 Tbsp brown sugar
- 2 Tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup butter melted
- 1/2 cup flour
- 1 1/2 tsp flour
- 2 1/2 cups gluten free flour blend
- 1 cup cold unsalted butter
- 1/2 cup ice cold water
- 2 Tbsp vinegar
- 1 tsp sugar
- 1 tsp salt
Preheat oven to 350 degrees Fahrenheit.
This is a classic pie crust with just the substitution of a gluten free flour blend instead of all purpose wheat flour.
In large bowl combine flour, sugar, and salt.
Place the sticks of butter in the bowl and coat with flour. Cut the butter into 1/2 inch pieces and coat those pieces with flour. And then cut those pieces in half and coat with flour. Now use a pastry blender to continue mixing the butter and flour until the largest pieces are the size of peas.
Now add the water and vinegar and mix until the water is absorbed by the flour. After the flour is absorbed, knead the dough by hand until all the loose flour is part of the ball of dough. at this point stop kneading. Divide the dough into 2 equal pieces. Wrap each in plastic wrap and refrigerate for at least 2 hours. The dough will roll out much easier if it is nice and cold.
Roll out pie dough and place pie crust in pie dish and crimp edges.
Place layer of strawberries in bottom of pie crust. Sprinkle half of the rhubarb on top of the strawberries. repeat these layers until all the fruit is in the crust. The fruit should create a mound in the center of the pie pan. This will settle once cooked.
Combine flour, maple syrup, eggs, sour cream and vanilla in a bowl. Mix well and then pour over fruit in the crust.
In a separate bowl combine the dry ingredients for the crumble crust. Then pour melted butter over the ingredients and mix well.
Sprinkle crumble mixture evenly over the pie.
If desired brush pie edges with egg wash before placing in oven for 1 hour and 15 minutes
Cool for at least 4 hours. This time is needed for the cream to set.
Serve with whipped cream and or vanilla ice cream for a delicious seasonal dessert
The pie crust recipe is enough for a double crust, so if you want to make this pie with a lattice top, just use the other half of the pie dough!
Make sure to share any favorite pie recipes you have or favorite rhubarb recipes. I just saw a recipe for blueberry rhubarb pie. I think I just may have to use my extra pie crust to try that one.