Reviewed: Aug. 22, 2009

awesome

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Reviewed: Aug. 7, 2009

I'm giving this a 4 because my husband says it's the best pie I've ever made. I thought it was just OK, but his rating has to weigh in too! He liked that it wasn't runny because of the custard. I thought the consistency of the custard was weird and I couldn't decide if I should eat the pie warm or cold. Hubby says warmed. The topping is very good.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 3, 2009

This pie got rave reviews. Just a few changes. I was making a large pie for a group so used a quiche pan. Used 4 cups of rhubarb and one extra tbsp of flour. I was out of white sugar so used brown for the topping which is what I usually use anyway. Baked about 8 minutes longer because of the extra rhubarb

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Aug. 2, 2009

made this today rather than the usual rhubarb dessert with the cake mix and jell-o mix. nice change. very yummy.

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the diva

Cooking Level: Expert

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Reviewed: Jun. 15, 2009

WOW!- Now I know what to do with all that rhubarb that grows in my AK garden!

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AK Rifley

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Reviewed: May 20, 2009

This pie was beautiful out of the oven and tasted great. Next time I'm going to increase the rhubarb to 4 cups - I think it would be even better.

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kopcat

Cooking Level: Expert

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 4, 2009

I used egg beaters for the eggs and it turned out great. Only 9 points on WW with the egg beaters. 4.5 if you only eat a half piece!

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Wohletz

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Reviewed: Jul. 15, 2008

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

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Terri

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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.

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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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!

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Reviewed: Jun. 2, 2008

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

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MaryY

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Reviewed: Jul. 2, 2007

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

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Suzanne M.

Cooking Level: Expert

Home Town: Rockford, Minnesota, USA

Living In: New Prague, Minnesota, USA

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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.

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WOODSKY

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Reviewed: Jun. 14, 2007

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.

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