• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rhubarb Sour Cream Crunch Pie

  • Recipe Submitted by on

Category: Pies, Desserts, Fruit

 Ingredients List

  • Pastry for 10-inch
  • -single-crust pie
  • 1 Egg
  • 1 c Sour cream
  • 1 c Granulated sugar
  • 3 tb Cornstarch
  • 1/2 ts Cinnamon
  • 1/2 ts Nutmeg
  • 3 c Rhubarb; coarsely sliced

 Directions

TOPPING
1/2 c Rolled oats
1/3 c Packed brown sugar
1/3 c All-purpose flour
1/3 c Butter; softened
1 ts Orange or lemon rind; grated

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 400'F oven for 15 minutes. Reduce heat to
375'F and bake for 40 to 50 minutes longer or until topping is golden brown
and filling is puffed and set. Serve warm. Makes 6 to 8 servings.

NOTES : 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?