Sour Cream Rhubarb Pie
Ingredients1 h 5 m servings
- In a mixing bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
- For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers.
ReviewsRead all reviews 7
This pie is very good. I didn't use the crumble top, I just put a regular crust on top AND I used 4 cups of rhubarb instead of the recommended 3 and it turned out great! I quite liked the flav...
This pie was delicious. I used frozen rhubarb and it worked out just great, I did find the lemon zest a bit pungent and would omit next time but I am a purist when it comes to rhubarb - no straw...
I made this for a friend's birthday dinner (she isn't big on cake) and it was a huge hit!! Everyone loved it and wanted more. I did use fresh rhubarb, which was very flavorful and colorful, but ...
I've been baking a lot of rhubarb this summer. Of the six dishes so far, this one lingered longest. However, we also discovered that the longer it sat, the better it tasted... The sour and th...
This was a very easy pie to make. I added a cup of strawberries and 1/2 Tbsp more of the cornstarch. Pie was very light, sweet n tangy. I will make this again for sure. I would be interested in ...