Sour Cream Rhubarb Pie
- 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
- 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
- 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.
- 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.
- 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.
1 piece: 432 calories, 19g fat (11g saturated fat), 60mg cholesterol, 179mg sodium, 63g carbohydrate (36g sugars, 2g fiber), 6g protein.
Jul 27, 2013
Excellent alternative to a traditional rhubarb pie. I was looking for a crumb-topped rhubarb pie recipe, and this was the perfect choice. The hint of orange really does complement the rhubarb. I substituted a few drops of orange extract for the grated orange peel, and that worked well. Will definitely make this again
Apr 29, 2012
This pie tastes okay, but if you want rhubarb pie this isn't it.
Mar 10, 2012
Very easy - as pies go. Absolutely delicious! Even people that don't normally like rhubarb like this pie.