RHUBARB SOUR CREAM CRUNCH PIE
This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.
Provided by Irmgard
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk the egg with the sour cream.
- Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
- Stir in the rhubarb; spoon into the pie crust.
- Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
- Stir in the orange rind.
- Sprinkle over the rhubarb filling.
- Bake in a 400 degree F oven for 15 minutes.
- Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
- Serve warm.
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Yusuf Namukali
[email protected]I'm allergic to rhubarb. :(
Bagzy United at Heart
[email protected]This pie is a great reminder of summer.
Immaculate Miraz
[email protected]I'm not sure about the sour cream crunch topping. Has anyone tried it before?
Rose Rangel
[email protected]This pie looks delicious! I can't wait to try it.
Umar Maqsood
[email protected]I'm going to try making this pie with different fruits, like strawberries or blueberries.
Andrew Cook
[email protected]This pie is a great way to use up leftover rhubarb.
Somer Slade-Sytek
[email protected]I've made this pie several times now and it's always a hit.
Precious Stella
[email protected]The recipe was easy to follow and the pie turned out beautifully. I will definitely be making this again.
Lynlyn Desalisa
[email protected]This pie was a bit too tart for my taste, but my husband loved it.
Sarmad Khan
[email protected]I'm not usually a fan of rhubarb, but this pie changed my mind. The sour cream crunch topping was the perfect complement to the tart rhubarb.
ANAM Queen
[email protected]This is the best rhubarb pie I've ever had! The sour cream crunch topping is truly unique.
Dj Online
[email protected]This rhubarb sour cream crunch pie was a delightful treat! The combination of tart rhubarb and creamy sour cream was perfect, and the crunchy oat topping added a wonderful texture.