Writing about strawberries and rhubarb seems nostalgic at this time of year, no?
This recipe is an old family favourite, adapted by my Mum from my brother's boy scout cookbook dating back to 1985. In car years, that makes it a classic. Rich, easy to put together, and worth it. The perfect marriage of sweet strawberries and sugar balanced out by the tartness of the rhubarb.
Heavenly Sour Cream Strawberry Rhubarb pie
unbaked pie shell
2 cups cubed rhubarb
2 cups strawberries
1 1/2 cup sugar
1/3 cup flour
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/2 cup soft butter
Arrange rhubarb and sliced strawberries in unbaked pie shell.
Mix sugar and flour together, then stir in sour cream. Pour over stawberry-rhubarb mixture.
Combine flour, brown sugar, and butter until crumbly and sprinkle over top
Bake at 450 for 15 minutes, then 350 for 30 minutes or until fruit is tender, filling is set and crumbs are golden brown
Note: Sour cream puffs up like a cloud