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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!
This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.
Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!
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!
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.