Reviewed: May 9, 2013

Yum! This creamy version of rhubarb pie kept the rhubarb nice and tart without the overpowering pucker power that can sometimes accompany rhubarb recipes. I used the fried pie crust recipe that has coconut in it and boy was that a nice twist for this pie! I highly recommend it and will be making another to take to work for sharing!

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LanaShoaf

Reviewed: Jun. 23, 2012

Simple to make and yummy!

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VWRIGHTM

Reviewed: Jun. 22, 2012

Phenomenal! Everyone I told that I was making rhubarb sour cream pie gave me a look of concern... but I proved all of the skeptics wrong. This pie was delicious. I will make it again with rhubarb and other fruits!

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Reviewer:

FruitSaladYummyYummy

Cooking Level: Intermediate

Reviewed: Jun. 16, 2012

Deeeeeelicious!!!! I reduced the sugar to 1 cup and it was perfect.

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Reviewer:

cynthia

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 22, 2012

This is PERFECT! So flavorful and delicious. Instantly became one of my husband and I's favorites! I may add a little more rhubarb next time, but honestly it's perfect the way the recipe is written. Thanks for this great recipe!

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ezranch208

Reviewed: Apr. 25, 2012

Many thanks for this recipe, I did use mascapone instead of sour cream but the same amount of sugar which was fine for me, but may be a bit too sweet for others so when using marscapone I will decrease the amount of sugar a little. The taste of the rhubarb permeates the filling but in turn rhubarb isn't drowned by the filling. Gorgeous pudding which I can't wait to make again.

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lilysoo

Reviewed: Oct. 8, 2011

Question: I have never made this pie before. I have however tasted it. It was a perrenial favourite @ the nursing home where I use to work. My son has requested Strawberry-rhubarb pie for Thanksgiving. Can I modify this recipe to use the strawberry-rhubarb mix?

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tracynik

Reviewed: Sep. 19, 2011

Pretty amazing. I added more rhubarb than it called for and it took a little more in the oven, but it was worth it. My mother in law LOVED it.

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Reviewer:

DCameron

Reviewed: Aug. 1, 2011

Yum! This pie was so good. My only complaint is that I don't make my own pie crusts so I just went with a graham cracker crust (which was delish) but it wasn't deep enough, so I had leftover rhubarb. It was good when it was warm, but in my opinion, even better after being chilled.

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