RHUBARB SOUR CREAM CRUNCH PIE
I came accross this recipe yesterday and had'nt made it in ages. I remembered how easy and delicious it was so went ahead and made it. It was even better than I remembered.......
Provided by bert2421
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
- (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
- Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
- Stir in rhubarb slices and spoon into pastry shell.
- Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
- Stir in lemon or orange rind.
- (I sometimes omit this step).
- Sprinkle over rhubarb filling.
- Bake at 400 for 15 min.
- Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5
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Nicholas Roberts
[email protected]This pie is a winner! The rhubarb filling is tangy and sweet, and the sour cream topping is creamy and rich. The crust is flaky and buttery. I will definitely be making this pie again.
Shannonrose2311 MyKidsandI
[email protected]This pie is so good! The rhubarb filling is tart and tangy, and the sour cream topping is creamy and delicious. The crust is flaky and buttery. I will definitely be making this pie again.
Amanda Deering
[email protected]This pie is amazing! The rhubarb filling is perfectly tart and the sour cream topping is creamy and smooth. The crust is flaky and buttery. I will definitely be making this pie again and again.
BTS BOOMSTER
[email protected]I loved this pie! The rhubarb filling was tart and tangy, and the sour cream topping was creamy and rich. The crust was flaky and buttery. I will definitely be making this pie again.
Emanuel Sicorsicor
[email protected]This pie was delicious! The rhubarb filling was tart and tangy, and the sour cream topping was creamy and sweet. The crust was flaky and buttery. I will definitely be making this pie again.
Hailey Bieber
[email protected]This pie is a great way to use up fresh rhubarb. The sour cream topping adds a nice tanginess to the pie. I will definitely be making this pie again.
antony karanja
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best rhubarb pie he had ever had. The crust was perfect and the filling was delicious.
Adams Anas
[email protected]This pie is so easy to make and it always turns out perfect. The rhubarb filling is tart and tangy, and the sour cream topping is rich and creamy. The crust is flaky and buttery. I love that I can use fresh or frozen rhubarb in this recipe.
Kilwake
[email protected]I've made this pie several times now and it's always a hit. The crust is easy to make and the filling is delicious. I love the combination of rhubarb and sour cream.
Gazi Sumon
[email protected]This is my new favorite rhubarb pie recipe. The sour cream topping is a game-changer. It adds a delicious tanginess to the pie. I also love the fact that this recipe uses fresh rhubarb. It makes the pie taste so much better.
Tristen Zills
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The rhubarb filling was perfectly balanced with the sour cream topping. The crust was also very good.
Koda Isha
[email protected]This pie was a hit with my family! The rhubarb filling was tart and tangy, and the sour cream topping was rich and creamy. The crust was flaky and buttery. I will definitely be making this pie again.