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Rhubarb Sour Cream Pie

Reviewed: Dec. 8, 2008
Great taste but the amounts did not work for me at all! I used less than 4 cups of my own frozen rhubarb, and the sour-cream filing was way too much for a 9-inch pie crust. So I ended up scooping off about 3/4 cup of it, and instead of topping it with the crumb mix, I just sprinkled some brown sugar on top. I still had to put another pie dish underneath it in the oven, because the pie pan was too full. Next time I will use a 10-inch pie pan, the same amount of sour cream filling, and again omit the crumb mix - it was good just like that and less rich.
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