Saturday, June 25, 2011

Sour cream rhubarb pie

This pie combines local Ontario rhubarb and sour cream made from 100% Ontario milk.

I make sour cream raisin bars, which is one of the best desserts and a favorite amongst my friends, so when I saw this recipe I had to try it. I used two friends and Devin as taste testers, they said the pie was tasty, specifically the tartness from the rhubarb and the creamy sour cream was a great combo. The crumb topping was really nice. I served the pie when it was still a little warm - I would not do this! It is 100 times better after it has chilled. Have a slice with coffee in the morning.

PS. I used fat free sour cream and no one noticed!


  1. Oooooooooooooooh... Love it! I'm gonna have to go steal more rhubarb from my friend's yard to make this! :)

  2. This looks awesome. I wonder if the addition of sour cream means you can call it a Dutch Rhubarb pie?