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The taste is good the pineapple is greater than the rhurbarb but really tasty. Will be flagging the recipe but next time change the delivery method, the pie is just does not do it. Doing as a crumble would probably be great; will also have to go with pineapple chunks not crushed.

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Rhubarb Sour Cream Pie

Reviewed: May 26, 2009

This is great! When I feel like a dessert I will make some, keep a portion and then take the rest to work. I am considering keeping this pie for myself. For the white sugar switched 1/2 to Splenda and 1/2 of the flour used whole wheat flour; and used light-fat sour cream. No problems in puffing up. Will make again and convert some of the sour cream to yogurt and drop some of the sugar to up the rhurbarb tang.

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