Reviewed: Nov. 22, 2009

I made this for a "pie-baking contest" at work and won first prize! I did add fresh strawberries to the whole mixture just because I love a rhubarb/straberry combination of any kind. Will devinitely make over and over!

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Lynn

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Reviewed: Nov. 5, 2009

this was ok, not sure to make again

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Debbie

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Reviewed: Aug. 12, 2009

Every one at the table liked this pie. Will make again.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Aug. 4, 2009

Great pie!

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Joelat713

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

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Reviewed: Aug. 2, 2009

This pie was really, really good and refreshing. Plain rhubarb can sometimes be to much but the sour cream really rounds out the flavor. My dad devoured it and he hates sour cream. Of course I didn't tell him it was in there ;)

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jencooks4fun

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Lafayette, Minnesota, USA

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Reviewed: Jul. 31, 2009

This was really good. I used frozen chopped rhubarb and it worked just fine, well maybe, the middle of the pie was soupy when I cut it and tried to serve. Next time I'll try cooking a little longer to see if this remedies this. I also used 1 cup sugar per other reviewers.

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lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

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Reviewed: Jul. 20, 2009

This is an excellent recipe that my mother and I used for years. We usually make it with sliced strawberries, 1 cup sugar and cinnamon and two crusts. Never have any left. And the rhubarb is equally good.

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pmsh

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Reviewed: Jul. 19, 2009

I am a rhubarb fanatic and this was so yummy!

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the3wolves

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Reviewed: Jul. 18, 2009

Wow! This could get addictive! I finally have good use for all that fresh Rhubarb~!

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Rooster

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Reviewed: Jul. 16, 2009

I am always looking for a way to use rhubarb. So I made this pie with great hopes. This pie was way too sweet. I really missed the tartness of the rhubard. Probably won't make it again.

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CHERIBOB3

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jul. 15, 2009

The very best pie hands down. I have just found this recipe and I can't stop making it. Rather, everyone loves it so much, I am not allowed to stop making it. Cheers :)

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Birches

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Reviewed: Jul. 11, 2009

Absolutely delicious! Served it with fresh sour cream. Nice change from my normal home-grown rhubarb desert which I make with ginger, maple syrup and fresh orange peel.

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Dot

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Reviewed: Jul. 10, 2009

Had to ask my husband to save me some as he wouldn't stop eating it. Even my boy turned his nose up at the thought of rhubarb then he asked for seconds! Served with cinnamon ice cream.

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Angi

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Reviewed: Jul. 4, 2009

I made this last week. I didn't have enough fresh rhubarb so I used some frozen that I had. I aslo didn't have the sour cream, so used plain yogurt. This pie was great.I will make this again.

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pjksr

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Reviewed: Jul. 4, 2009

I made this pie with the following exceptions: I used 1-1/4 cups sugar and used 1 cup of cut up strawberries and 3 cups of rhubarb. No one liked this pie. They said the crumb topping was too thick and the inside tasted too much like flour.

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CGUILLAU

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Reviewed: Jul. 2, 2009

Excellent rhubarb pie recipe. I have made this several times and it doesn't last long. I also agree with other reviewers that it is a great combination and there is no need for tweeking.

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jill

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Reviewed: Jun. 23, 2009

I don't like rhubarb pie, however this is so awesome! I found myself waking up in the night just to have another taste of it! It is the perfect combination of everything and you don't need to tweek it one bit!

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shellcates

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Reviewed: Jun. 22, 2009

Followed the recipe exactly and it turned out excellently.

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LLANDAFF

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Reviewed: Jun. 21, 2009

The best rhubarb pie I've ever had! It's easy and delicious! I followed the recipe exactly.

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megsamom

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Reviewed: Jun. 18, 2009

This is a wonderful pie. My whole family loved it. I followed the directions exactly and it turned out great. We had a couple of pieces leftover. I put them in the fridge. Hubby said it is even better after setting in the fridge all night. This is definitely going in the recipe box as a keeper!

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