Sour Cream Rhubarb Pie
Total TimePrep: 25 min. Bake: 50 min. + cooling
I made this just as the recipe was written, and it looks fantastic! Can't wait to taste it. I'm not wasting the left-over pie crust dough, either. It is rolled out, cut with a cookie cutter, sprinkled with sugar/cinnamon combo, and baked at 350 for "pie cooks" as I call them.
Excellent alternative to a traditional rhubarb pie. I was looking for a crumb-topped rhubarb pie recipe, and this was the perfect choice. The hint of orange really does complement the rhubarb. I substituted a few drops of orange extract for the grated orange peel, and that worked well. Will definitely make this again
This pie tastes okay, but if you want rhubarb pie this isn't it.
Very easy - as pies go. Absolutely delicious! Even people that don't normally like rhubarb like this pie.