Rhubarb Sour Cream Crunch Pie

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.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1 (10 inch)  pie crusts (ready made or from your favourite recipe)

• Filling

• 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

• Topping

• 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.