Desserts

Sour Cream Rhubarb Pie with Crumble Topping

8

A delicious and creamy rhubarb pie with oatmeal crumble topping

8
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream
(I used lite)
1 egg
3 cups chopped fresh or frozen rhubarb
1 (9 inch) unbaked pastry shell

TOPPING:
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. optional
1/3 cup cold butter or margarine
In a mixing bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell. Bake at 400 degrees F for 15 minutes. Reduce heat...
See the full directions on my site
Nutritions

Calories
1116

Sodium
719mg
29% DV

Fat
89g
138% DV

Protein
6g
13% DV

Carbs
63g
21% DV

Fiber
3g
14% DV