Name: Sour Cream Rhubarb Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Pastry for single-crust pie (9 inches) -; 1/2 cup quick-cooking oats -; 1/3 cup all-purpose flour -; 1/3 cup packed brown sugar -; 1/2 teaspoon grated orange or lemon peel -; 1/3 cup cold butter, cubed -; Filling: -; 1 cup sugar -; 3 tablespoons cornstarch -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1 cup sour cream -; 1 large egg, lightly beaten -; 3 cups chopped fresh or frozen rhubarb -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Rhubarb Pie

1. Pastry for single-crust pie (9 inches) -

2. 1/2 cup quick-cooking oats -

3. 1/3 cup all-purpose flour -

4. 1/3 cup packed brown sugar -

5. 1/2 teaspoon grated orange or lemon peel -

6. 1/3 cup cold butter, cubed -

7. Filling: -

8. 1 cup sugar -

9. 3 tablespoons cornstarch -

10. 1/2 teaspoon ground cinnamon -

11. 1/4 teaspoon ground nutmeg -

12. 1 cup sour cream -

13. 1 large egg, lightly beaten -

14. 3 cups chopped fresh or frozen rhubarb -

How to cook deliciously - Sour Cream Rhubarb Pie

1. Stage

Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.

2. Stage

Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture.

3. Stage

Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.