Rhubarb Sour Cream Crunch Pie Recipe
Rhubarb Sour Cream Crunch Pie rules the list of the best tasting dishes thanks to this recipe. Stock up on Vegetable as you will want to make this Rhubarb Sour Cream Crunch Pie time and again. Trust me, once you taste this Rhubarb Sour Cream Crunch Pie you are bound to prepare it again!
Ingredients
Pastry for 10-inch
(25 cm) single crust pie
1 egg 1
1 cup sour cream 250 mL
1 cup granulated sugar 250 mL
3 tbsp cornstarch 50 mL
1/2 tsp cinnamon 2 mL
1/2 tsp nutmeg 2 mL
3 cups coarsely sliced rhubarb 750 mL
TOPPING
1/2 cup rolled oats 125 mL
1/3 cup packed brown sugar 75 mL
1/3 cup all-purpose flour 75 mL
1/3 cup butter, softened 75 mL
1 tsp grated orange or lemon rind 5 mL
Directions
On lightly floured surface, roll out pastry and fit into 10 inch (25 cm) pie plate or quiche dish; set aside.
In bowl, whisk egg with sour cream.
Combine sugar, cornstarch, cinnamon and nutmeg; stir into egg mixture.
Stir in rhubarb spoon into pastry shell.
Topping: In bowl, combine rolled oats, sugar and flour; cut in butter until crumbly.
Stir in orange rind.
Sprinkle over rhubarb filling.
Bake in 400°F (200°C) oven for 15 minutes.
Reduce heat to 375°F (190°C) and bake for 40 to 50 minutes longer or until topping is golden brown and filling is puffed and set.
Serve warm.
In bowl, whisk egg with sour cream.
Combine sugar, cornstarch, cinnamon and nutmeg; stir into egg mixture.
Stir in rhubarb spoon into pastry shell.
Topping: In bowl, combine rolled oats, sugar and flour; cut in butter until crumbly.
Stir in orange rind.
Sprinkle over rhubarb filling.
Bake in 400°F (200°C) oven for 15 minutes.
Reduce heat to 375°F (190°C) and bake for 40 to 50 minutes longer or until topping is golden brown and filling is puffed and set.
Serve warm.
