Great with vanilla ice cream.
- 3 l/2 cups diced rhubarb
- 1 l/2 cups sliced strawberries
- 1 1/4 cups sugar
- 1/4 cup flour or instant tapioca
- l cup sour cream (or could use yogurt)
Mix the filling ingredients well in a bowl, folding the sour cream in thoroughly. Pour into unbaked 10" pie crust. Sprinkle the crumble mix on top. 450 for 15 mins...then 30 mins at 350. (Watch for last l0 mins. for overbrowning and cover with foil if necessary). Absolutely delish.
TOPPING: mix 1/2 cup packed brown sugar with 1/2 cup flour and 1/4cup cold butter cut in to a crumble consistency.
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Source: My friend Linda
Submitted By: Margaret Carroll
Rhubarb Strawberry Sour Cream Pie