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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

ajfuller16

Reviewed: Jun. 20, 2011

Add more fruit to dilute the sour cream

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Reviewer:

Storzlis

Reviewed: Jun. 20, 2011

Very good!

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Reviewer:

mcgladbach

Reviewed: Jun. 19, 2011

This is a really good pie. However, it is extremely sweet. I think the next time I will add less sugar and maybe not use about 1/2 of the brown sugar topping.

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Reviewer:

JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

Reviewed: Jun. 19, 2011

I think this might have been the best and most impressive pie I have ever made. It comes together much more easily than it appears. The only issue with this is that you really need more like 3 cups of rhubarb, not 4 (unless you use a deep dish pie--I used a regular 9in frozen pie crust, which worked great). Be sure to bake this on a cookie sheet--mine overflowed just slightly. Either way, this got rave reviews. So much better than plain old strawberry rhubarb! YUM!!!!

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 14, 2011

I sure am happy that I froze 20 quarts of rhubarb this year because this pie , which was short lived in my house, will taste mighty good come those cold months up here in the North County..If you want to impress someone this is a pie that will fill the bill...I did lighten up on the sugar a bit...Other than that-----Excellent......

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