Rhubarb Sour Cream Crunch Pie

Recipe Ingredients

		Pastry for 10-inch single-crust pie
1		Egg
1 cup	237ml	Sour cream
1 cup	198g / 7oz	Granulated sugar
3 tablespoons	45ml	Cornstarch
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
3 cups	711ml	Rhubarb - coarsely sliced
		Topping
1/2 cup	31g / 1.1oz	Rolled oats
1/3 cup	53g / 1.9oz	Packed brown sugar
1/3 cup	20g / 0.7oz	All-purpose flour
1/3 cup	65g / 2.3oz	Butter - softened
1 teaspoon	5ml	Orange or lemon rind - grated

Recipe Instructions

On lightly floured surface, roll out pastry and fit into 10-inch 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 400F oven for 15 minutes. Reduce heat to 375F and bake for 40 to 50 minutes longer or until topping is golden brown and filling is puffed and set. Serve warm.

NOTES : Fresh or frozen rhubarb works equally well in this tangy pie with its crunchy topping. It's at its best when served warm and topped with a scoop of vanilla ice cream.

Source:
Canadian Living "Cooking for Company"

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