Reviewed: Sep. 23, 2008

Excellent! It was just as described. I had to bake it 15 min. longer as I used frozen rhubarb. I covered the crust the last 15 minutes so the crust wouldn't get too brown. I'm looking forward to makeing this pie next year with fresh rhubarb! My coffee group loved it. (even the guy who doesn't like rhubarb had 2 pieces.)

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nrgizrbune41

	Cooking Level: Expert Home Town: Western, New York, USA
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Reviewed: Sep. 15, 2008

Excellent Recipe! I have tested many variations at different times. Peach crisp: Substitue rhubarb for peaches, 1.5C of white sugar for 1C of brown sugar. Pie crust optional.

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Cheryl


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Reviewed: Aug. 19, 2008

this is the best pie ever and so easy to make!!! everyone i have made it for says it is the best pie they have ever had. who says you need strawberries to make an awesome rhubarb pie? i did cut the sugar by half a cup and it was perfect!!

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Sarah


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Reviewed: Aug. 18, 2008

This recipe was YUMMY! I so enjoy a good rhubarb pie and this one took the cake! I will definitely be making this pie again.

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bramble

	Cooking Level: Intermediate Home Town: Morton, Illinois, USA
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Reviewed: Aug. 16, 2008

This is sooo delicous. I found measurements were a little off. I could not fit that much rhubarb in my pie crust and I had quite a lot of toppings left over. I used 1 cup strawberries and 1 cup rhubarb. it was lovely

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AmberC2

	Cooking Level: Expert Living In: Victoria, British Columbia, Canada
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Reviewed: Aug. 12, 2008

I made this pie and everyone loved it. We like is as well as our old family favorite Ruhbarb recipe.

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NORDC

	Cooking Level: Expert Living In: Bedford, Wyoming, USA
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Reviewed: Jul. 29, 2008

This was good, but not as good as the reviews seemed to make it sound. I really like a rhubarb custard pie and thought this would be a similar texture and taste, but I think I will stick with the custard. Thanks for the recipe anyways

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Sandra A

	Cooking Level: Intermediate Home Town: Cassopolis, Michigan, USA
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Reviewed: Jul. 29, 2008

I made this pie using frozen rhubarb and I am very glad that I used all the sugar. Fresh rhubarb is much sweeter and doesn't require as much. Be sure to taste it and adjust the sugar. Awesome recipe. I don't like rhubarh and I loved this pie. Yummy. Will be making it again.

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born2bake

	Cooking Level: Expert Living In: Cambridge, Ontario, Canada
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Reviewed: Jul. 18, 2008

Based on previous reviews, I decided to make this recipe. I do not like my rhubarb sweet , so I only added 1 cup of sugar. The sweetness/tartness was perfect. Since some reviews mentioned that there was over spill, I decided to add just a tsp of corn starch to the mixture and to place a cookie sheet underneath the pie pan. There was no spillage. I would make this recipe again.

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MNHOBBIES


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Reviewed: Jul. 12, 2008

best rhubarb pie I've ever tasted! The creamy texture is a great way to avoid a runny pie and it combines perfectly with the tartness of the rhubarb. I've made this twice in the last 2 weeks (I have a lot of rhubarb!!)

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cheryl


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Reviewed: Jul. 7, 2008

We first made this pie at the beginning of rhubarb season this year & we absolutely loved it's delicious creamy texture! We have shared this recipe with our family & several friends. In fact, we are making this pie to take to a BBQ today!! Wow!

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Beth

	Cooking Level: Intermediate Living In: Grand Bend, Ontario, Canada
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Reviewed: Jul. 1, 2008

I make this pie every year as soon as the rhubarb is ready. I have 2 in the oven right now. My recipe differs slightly - only 1 cup sugar, 1/2 cup of sour cream and no egg. This should eliminate the boil over problem. A deep dish pie plate is always the best option as well. So, 5* for my variation. Our mouths are watering from the aroma...

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DENA

	Cooking Level: Expert Home Town: Terrace, British Columbia, Canada Living In: Okotoks, Alberta, Canada
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Reviewed: Jun. 29, 2008

We joined a farm produce co-op for the summer and I was searching for an easy rhubarb recipe. This was the first one I tried and after tasting this my husband told me my search is over. This is just as delicious warm with vanilla ice cream as it is cold. Delicious as written.

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SALLYRALLY

	Cooking Level: Intermediate Home Town: Newberg, Oregon, USA
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Reviewed: Jun. 24, 2008

This was good...I would make it again.

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Mary

	Cooking Level: Expert Home Town: Coventry, Connecticut, USA Living In: Grafton, Wisconsin, USA
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Reviewed: Jun. 22, 2008

I made this for a co-workers husband who had made me a beautiful box of Christmas cookies (I didn't have time). He along with with his whole family LOVED this. Easy and quick to make. Thanks.

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Joyce


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Reviewed: Jun. 20, 2008

Phenomenal recipe. So tasty. I did not have a pie crust available and so I used a graham crumb crust instead. Worked just great. But definitly will use regular crust next time.

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jammari

	Cooking Level: Expert Home Town: Winkler, Manitoba, Canada Living In: Steinbach, Manitoba, Canada
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Reviewed: Jun. 20, 2008

This recipe is amazingly wonderful. Don't change anything. I added more rhubarb and made a huge mess of my stove. So follow the recipe and you will have a desert everyone raves about!

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Rhubarb Sour Cream Pie

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