RHUBARB SOUR CREAM CRUNCH PIE
I came accross this recipe yesterday and had'nt made it in ages. I remembered how easy and delicious it was so went ahead and made it. It was even better than I remembered.......
Provided by bert2421
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5
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