Rhubarb Sour Cream Crunch Pie

Recipe by bert2421
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
  • (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
  • Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
  • Stir in rhubarb slices and spoon into pastry shell.
  • Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
  • Stir in lemon or orange rind.
  • (I sometimes omit this step).
  • Sprinkle over rhubarb filling.
  • Bake at 400 for 15 min.
  • Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
  • Serve warm with a scoop of vanilla ice cream.
Advertisement