Rhubarb Sour Cream Crunch Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a bowl, whisk the egg with the sour cream.
  • Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
  • Stir in the rhubarb; spoon into the pie crust.
  • Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
  • Stir in the orange rind.
  • Sprinkle over the rhubarb filling.
  • Bake in a 400 degree F oven for 15 minutes.
  • 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.
  • Serve warm.
Advertisement