Reviewed: Jul. 25, 2011

I thought it was awesome. I made my own graham cracker crust. I will make this often...

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Reviewer:

marilyn

Reviewed: Jul. 11, 2011

FANTASTIC! everyone i shared this recipe with raved about it. followed the directions exactly and it was so easy! this will be a new summertime staple in our home! thanks for sharing diane!

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Reviewer:

DEANACS

Reviewed: Jul. 8, 2011

This is wonderful, everyone loved it! I do have a question, can it be made then frozen? I'd love to make it for an event coming up & didn't think frozen rhubarb would work...any suggestions? Thank you!

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Reviewer:

laurie h

Reviewed: Jun. 14, 2011

This is absolutely delicious and I will definitely make it again. I did have one issue though ... when I baked the crust with just the rhubarb in it, the sides of the crust started to cave in / slide down. I was able to push them back up (very gently) before adding the cream cheese layer but next time I will probably par-bake the crust first using the "blind-bake" method.

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Reviewer:

madtowncookie

Cooking Level: Professional

Home Town: Madison, Wisconsin, USA

Living In: Grafton, Wisconsin, USA

Reviewed: Jun. 10, 2011

What an unexpected surprise! Just one hint: cover outside edges of pie crust with foil before baking to prevent darkened / burst crust. This was very, very good. I followed the directions exactly with the addendum of pouring cream cheese mixture over the baked rhubarb while still hot.

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Reviewer:

Amy46815

Cooking Level: Intermediate

Reviewed: May 21, 2011

very easy to make and tastes great

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Ruthven, Iowa, USA

Reviewed: Oct. 13, 2010

Fabulous!

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Reviewer:

jasmine

Reviewed: Aug. 15, 2010

I thought this was very unusual tasting. I don't like rhubarb, but I liked this. Much better the longer it was refrigerated. I'm not 100% crazy about the sour cream topping, but still thoroughly enjoyed it and my husband and kids liked it too.

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Reviewer:

CHERIMMHMM

Reviewed: Jul. 18, 2010

WOW! this is wonderful. I'm surprised theres no picture because it looks absolutely beautiful. My sister claims to dislike rhubarb AND cheesecake and she LOVES this pie! I used neufchatel instead of cream cheese and whipped it at high speed for 2 min. I would liken it to custard rather than cheesecake.YUM!

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Reviewer:

Sorsha80

Reviewed: Jul. 3, 2010

This is really good. I had a bumper crop of rhubarb and was searching for something new to use it with. I used 4 cups of rhubarb in a 9" plate with same amount of sugar. Everyone loved it -

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