SOUR CREAM RHUBARB PIE
Steps:
- Mix 1/3 cup flour and sugar stir in sour cream Combine 1/4 cup butter, 1/2 cup brown sugar and 1/2 cup flour - mix until crumbly. Pour in pie crust and bake at 450 for 15 minutes, then lower to 350 for another 30 minutes or until set
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Musonda James
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I would make it again, but I would use less rhubarb next time.
JI Ayaat
[email protected]This pie was easy to make and turned out perfectly. The filling was creamy and tart, and the crust was flaky and golden brown. I will definitely be making this again.
Sahim Ahome
[email protected]I've never been a fan of rhubarb pie, but this recipe changed my mind. The sour cream and rhubarb filling was creamy and delicious, and the crust was flaky and buttery. I will definitely be making this again.
Yahya Jamaaoui
[email protected]This pie was amazing! The filling was creamy and tart, and the crust was flaky and golden brown. I will definitely be making this again.
Naila Juma
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. The crust was nice and flaky, and the filling was creamy and smooth.
Robert LeClaire
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the combination of tart and sweet. The crust was also perfect.
JohnRuben Rosas
[email protected]This pie was delicious! The sour cream and rhubarb filling was creamy and tangy, and the crust was flaky and buttery. I will definitely be making this again.
Mohammad Umair Khan
[email protected]I followed the recipe exactly, but my pie turned out runny. I'm not sure what I did wrong.
Udoyhowlader Udoyhowlader
[email protected]This pie was a lot of work, but it was worth it! The filling was creamy and tart, and the crust was flaky and golden brown. I will definitely be making this again for special occasions.
Aisling Boyhan
[email protected]The sour cream rhubarb pie was a bit too tart for my taste, but my husband loved it. The crust was flaky and delicious, and the filling was creamy and smooth. I would make this again, but I would use less rhubarb next time.
Charity Ahogho
[email protected]I had never tried sour cream rhubarb pie before, but I'm so glad I did! This recipe was easy to follow and the pie turned out perfectly. The filling was creamy and tart, and the crust was flaky and golden brown. I will definitely be making this again
Ahmed Sohel
[email protected]This pie was a disappointment. The filling was too tart and the crust was soggy. I won't be making this again.
Gulab Alwaziristani
[email protected]This pie was amazing! The sour cream and rhubarb filling was so creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.
md sumon hossen
[email protected]I've made this sour cream rhubarb pie several times now, and it's always a winner. The filling is perfectly tart and sweet, and the crust is flaky and delicious. I highly recommend this recipe!
Ephre Gebru
[email protected]The sour cream rhubarb pie was a hit at our family gathering. Everyone loved the combination of tart and sweet, and the crust was perfect. I will definitely be making this again!
Capt saqlain
[email protected]This sour cream rhubarb pie was a delightful treat! The tangy rhubarb and creamy sour cream filling were a perfect balance, and the crust was flaky and golden brown. I'll definitely be making this again!