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Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 296 calories, 18 g fat (10 g saturated fat), 86 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Creamy Rhubarb Dessert in Taste of Home April/May 1999, p67
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Reviewed on Jul. 02, 2011 by meanmary5
A friend and I were visiting a favorite Aunt earlier in the week. Her daughter had made this and I wish I could have taken some home, it was delicious.
Reviewed on Jun. 18, 2011 by mrs.mark
Absolutly the best rhubarb dessert I've ever had.
Reviewed on Jun. 20, 2010 by joycecooks
This was a very tasty dessert. Enjoyed by all. Did not really taste the sour cream on top. Would make this one again.
Reviewed on May. 21, 2008 by 50Pearlcat
May is always my month for our book club and is my tradition to make a rhubarb dessert. This one was great and will definately make again!
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