Sour Cream Strawberry Rhubarb Streusel Pie (with Blueberries or Strawberries) Preheat oven to 450°
4 cups of diced fresh rhubarb
1 cup of halved strawberries or blueberries (can use frozen)
1 ½ cups of sugar
1/3 cup of all purpose flour
1 cup sour cream
1 tsp good vanilla
Mix the sugar, flour, sour cream and vanilla in a large bowl and add fruit and gently fold together. Pour into a deep dish pastry lined pie plate.
½ cup flour
½ cup brown sugar
¼ cup soft butter
Mix until crumbly with a pastry blender or fork and sprinkle over top of fruit mixture. Bake at 450° for 15 minutes. Then 350° for 30 minutes or until fruit is tender…if using frozen berries it takes a bit longer…an extra 5-10 minutes.