Taste of Home
Sour Cream Rhubarb Pie
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 8 servings.
A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Ingredients
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Pastry for single-crust pie (9 inches)
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1/2 cup quick-cooking oats
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1/3 cup all-purpose flour
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1/3 cup packed brown sugar
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1/2 teaspoon grated orange or lemon peel
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1/3 cup cold butter, cubed
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FILLING:
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1 cup sugar
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3 tablespoons cornstarch
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 cup sour cream
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1 large egg, lightly beaten
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3 cups chopped fresh or frozen rhubarb
Directions
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1.
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.
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2.
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.
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3.
Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 432 calories, 19g fat (11g saturated fat), 60mg cholesterol, 179mg sodium, 63g carbohydrate (36g sugars, 2g fiber), 6g protein.
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