I am a big rhubarb fan and this pie is an amazing way to use up that rhubarb. The topping is wonderful, and the sour cream rhubarb filling make a wonderful balance of tartness, sweetness and creaminess! I didn't quite need 4 cups of rhubarb though. I just used 3. I will be making this pie all through rhubarb season and for many years to come!

Reviewed On: Jun. 13, 2009

I usually don't care much for pork tenderloin, but I thought this recipe was worth a try. I was so impressed. This recipe is totally simple, yet delicious. My whole family loved it. My husband gave me the "thumbs up". This will be made frequently for my family.

Reviewed On: Dec. 23, 2008

This was very good and was a hit at work when I took it for the holiday pot luck.

Reviewed On: Jan. 8, 2008