6 Reviews

What a keeper of a recipe! I made this with vegan sour cream (Vegan Sour Cream) and margarine so it was completely cholesterol free. I'm making this one again because it is so very simple and utterly divine!

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Vin Cent June 15, 2012

This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.

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Mary Partch May 17, 2006

Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!

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Kirste May 02, 2010

This is a simple recipe that is very good. When serving this pie warm, my custard was creamy (which I don't mind at all!) with the crunch of the crumb crust and a cup of coffee, ummmmm. I might be tempted to add an egg to the sour cream mixture next go round for a bit firmer custard. We just have a hard time waiting for pies to cool before we eat them! Thanks for sharing!

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Kate57 June 26, 2006

Made for a great pie! Finally managed to get to the making of the rhubarb pies that everyone was waiting for. Along with one of our favorites I choose two new recipes and all three were well received. I have always loved Sour Cream Raisin pie and would never have thought to using the sour cream for rhubarb! Made as posted and wouldn't change a thing. Absolutely delicious and can't wait to be serving this one to summer guests. Thank you for a wonderful rhubarb recipe to add to my collection.

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Gerry June 21, 2006
Rhubarb custard pie