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Title: Rhubarb Sour Cream Crunch Pie %%%%%
Categories: Pie Dessert
Yield: 8 Servings
| 1 | Egg | |
| 1 | c | Sour cream |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 3 | c | Coarsely sliced rhubarb |
| TOPPING: | ||
| 1/2 | c | Rolled oats |
| 1/3 | c | Packed brown sugar |
| 1/3 | c | Flour |
| 1/3 | c | Butter, softened |
| 1 | ts | Grated orange or lemon rind |
Fresh or frozen rhubarb works equally well in this tangy pie with its crunchy topping. It's at its best when served warm and topped with a scoop of vanilla ice cream.
Pastry for 10 inch single crust pie
On lightly floured surface, roll out pastry and fit into 10 inch pie plate or quiche dish; set aside. In bowl, whisk egg with sour cream. combine sugar, cornstarch, cinnamon and nutmeg, stir into egg mixture. Stir in rhubarb; spoon into pastry shell.
TOPPING: In bowl, combine rolled oats, sugar and flour; cut in butter until crumbly. Stir in orange rind. Sprinkle over rhubarb filling. Bake in 400F oven for 15 minutes. Reduce heat to 375 F and bake for 40-50 minutes longer or until topping is golden brownand filling is puffed and set. Serve warm. Makes 6 8 servings.
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