Rhubarb Sour Cream Pie

Flip it!

Taste was nice, especially the sugar topping at the end. Only thing holding it back from 5 stars is the appearance. It looked a bit like curdled milk. I used low fat sour cream ~perhaps that was the problem. Will make again for sure. **Made it again and baked for about 10 minutes longer. No more curdled appearance. Now its a 5 star. My favourite rhubarb pie.

yum yum…this is the second desert i have made from this sight and both have turned out fantastic…had left over frozen rhubarb…so tried this recipes…i cut the sugar to 1 cup,and that was pleanty.also added a pinch of cinnamon and nutmeg to the crumble topping.thanks..was beatifull

This was good. I thought the crust was a little soggy. In the future, I think I would use an egg wash on crust and bake that for a few minutes first. I added the topping after the first higher baking tempurature. I would suggest adding some cinnamon and/or nutmeg to the topping for some added flavor. Overall, very good recipe.

Outstanding! Mine came out a bit on the soupy side but the taste is so good it wins a 5 anyhow. Will add one teaspoon of cornstarch next time to the custard to thicken, but very nice meld of flavours and good ratio of sugar to rhubarb.


1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb

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