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

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

Directions

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.
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.
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.

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

Recipe Creator