Rhubarb Sour Cream Crunch Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- 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
- 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.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>