Sour Cream Rhubarb Pie

Crust: 4 – very good texture and ratio to filling
Filling: 4 – rhubarb always seems like a filler to me. It’s essentially red celery that has to take on a different flavor. That being said, the filling and crumble on top were very good.
Overall: 4 – I found myself thinking that it would be just okay when I saw that it was rhubarb, but I couldn’t stop picking at it. It was very tasty. I’d be interested to see it redone with a different fruit in place of the rhubarb, like a berry or a peach

5 on all points, flakey crust, topping and filling were to die for I could have eaten the whole pie

Coming Soon!

Crust:    4 I thought crust including the brown sugary top was great!
Overall: 4 This pie is one of my favorites.

Crust:    5
Filling:   4
Overall: 4
Loved the tangy flavor and the crumbly topping, it was such a great blend of bright and sweet flavors.

Crust:   4 Sweet and fitting.
Filling:  4  Unusual rhubarb sour cream custard-like filling.
Very good. 

Overall: 4
Tasted the rhubarb and sour cream and also brown sugar and cinnamon! Nice flavor but the layers kind of melted into each other, but taste trumps aesthetics!

Crust:    4  This crumble crust was a grand surprise. It sure beats a double crusted pie.
Filling:   4  Tart and tangy but not like a sour patch kid candy…just right!
Overall: 4+ I love pie is! It is a nice change from a strawberry/rhubarb pie.



About Tammy

Blogging was not around the first 30 years of my life. Back in the old days, blogging review about something. Usually the person writing this review was a professional in their field. Since than blogging has changed how we share and learn information. Today bloggers are not necessarily professionals. They are usually ordinary people which want to share what they were impressed by or that have changed their lives. With trepidation I consulted my friends about being a blogger. Their first question was invariably, why? At first, I could not articulate why. Finally, I realize it was three events that happened to me within a month that led me to create this project. Please indulge me, and follow my train of thought as I attempt to connect the dots.create your own world. We've created a set of roleplaying First, over the summer I participated in a role play site. Within this site, there are hundreds of plots you can write for. Once you choose a plot you create a character profile. Then with other writers you collaborate on a storyline that supports the plot. I love this process. Not only did my writing improve, but fills a void I have when I’m not writing. Unfortunately, the story lines never last long enough and I’m left wanting more to write. Secondly, my husband believes we live on this vast farm. Through the years he has cultivate an enormous dwarf orchard which provides not only enough produce for us but also for ALL our neighbors, friends and family. The reality is we live on a normal size lot in the middle of a city. Nevertheless, we pick buckets and buckets of pears, cherries, apples, kiwis, plums and figs. Sadly, when I make pies from our abundance the only people around to eat it….is us. We honestly do not need the extra calories so I considered not baking any more pies. Than this project developed where I could share my pies. Thirdly, for the 3rd or 4th time I’ve watched the movie “Julie and Julia”. I have always marvel at how Julie makes herself this challenge of cooking every recipe (524 to be exact) from Julia Child’s “Mastering the Art of French Cooking." cook book all in one year. No matter her obstacles she preservers. For years I have secretly admired Julie. I’ve often wish I had the courage to do what she did. So because I don’t have enough to do in my life. Why not start a blog about something? After bouncing what seem like a million ideas I came up with this crazy project. A blog about pies. Tammy’s Pie Lab Sigh…… so my blog is about pies, pies and more pies. Here are my plans. I have picked the most unusually dessert pies I can find. As you can see this is not just a blog but also an experiment. I am going to cook one pie every week for a year. I have eight pie tasters that will critique each pie. To prevent any preconceived notions of how the pie should taste. I will withhold the pie’s name until after it is critique. Then I will post the history, the recipe, and the critiques of the pie. In addition, there will be some experiments, countless websites to explore and everything you wanted to know about pies and more.
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