Rhubarb Sour Cream Crunch Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living. Ingredients:
1 (10 inch) pie crusts (ready made or from your favourite recipe) |
1 egg |
1 cup sour cream |
1 cup granulated sugar |
3 tablespoons cornstarch |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
3 cups rhubarb, coarsely chopped |
1/2 cup rolled oats |
1/3 cup brown sugar, packed |
1/3 cup all-purpose flour |
1/3 cup butter, softened |
1 teaspoon orange rind, grated |
Directions:
1. In a bowl, whisk the egg with the sour cream.
2. Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
3. Stir in the rhubarb; spoon into the pie crust.
4. Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
5. Stir in the orange rind.
6. Sprinkle over the rhubarb filling.
7. Bake in a 400 degree F oven for 15 minutes.
8. Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
9. Serve warm.
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