Rhubarb Sour Cream Crunch Pie
Serving Size : 8
1 10-inch unbaked pie shell
1 egg
1 cup sour cream
1 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon -- (or more)
1/2 teaspoon nutmeg
3 cups rhubarb -- coarsely chopped (frozen is fine)
Topping:
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup flour
1/3 cup butter -- softened
1 teaspoon grated lemon rind -- or orange rind
Whisk the egg & sour cream together in a large bowl. Combine the sugar, cornstarch, cinnamon & nutmeg; stir into egg mixture. Stir in rhubarb & spoon mixture into pastry shell.
Topping: Combine the oats, sugar & flour; cut in butter until crumbly. Stir in rind. Sprinkle over rhubarb filling.
Bake at 400F for 15 minutes. Reduce to 375F and bake 40-50 minutes or until topping is golden brown & filling is puffed & set.
Serving Size : 8
1 10-inch unbaked pie shell
1 egg
1 cup sour cream
1 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon -- (or more)
1/2 teaspoon nutmeg
3 cups rhubarb -- coarsely chopped (frozen is fine)
Topping:
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup flour
1/3 cup butter -- softened
1 teaspoon grated lemon rind -- or orange rind
Whisk the egg & sour cream together in a large bowl. Combine the sugar, cornstarch, cinnamon & nutmeg; stir into egg mixture. Stir in rhubarb & spoon mixture into pastry shell.
Topping: Combine the oats, sugar & flour; cut in butter until crumbly. Stir in rind. Sprinkle over rhubarb filling.
Bake at 400F for 15 minutes. Reduce to 375F and bake 40-50 minutes or until topping is golden brown & filling is puffed & set.