SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Jul. 15, 2008

This recipe is very easy to make and very tasty, I will definatly make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Terri


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 10, 2008

Very good tasting pie. Quick and easy is an even better plus. Used light sour cream and it set up pretty good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blossom

	Cooking Level: Expert Home Town: Eau Claire, Wisconsin, USA Living In: Sarona, Wisconsin, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 4, 2008

We made this for the first time last night and it was excellent! We also served it to some friends and they loved it as well. I have never cooked with rhubarb before but it is yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KW


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 2, 2008

excellent; custard like bottom with crumb topping 6/1/2008

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaryY


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 2, 2007

This pie was delicious and easy to make. I would definitely increase the gooseberries to 2 cups.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Suzanne M.


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 18, 2007

I've been making Rhubarb Custard Pie with meringue for years. I thought that was the best rhubarb recipe, but this Sour Cream Pie beats it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Great way to use up the huge crop of rhubarb we have. Although, I do think that there is an error in the recipe- the butter should be cold, not softened if you want the top coating to be a crumble. Softening it makes the topping more like a batter consistency. Also important is using full fat sour cream. I used fat free and came out with a soft- set filling.

Was this review helpful? [ YES ]
12 users found this review helpful