SOUR CREAM RHUBARB PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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 : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 179mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
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Hlengiwe Mtetwa
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and unique dessert.
Usman Gudo
[email protected]I'm not a big fan of rhubarb, but I loved this pie! The sour cream filling is so creamy and smooth.
Ridoy Khadija
[email protected]This pie is perfect for a potluck or a bake sale. It's easy to make and always a crowd-pleaser.
kelvin mutuku
[email protected]I've never had sour cream pie before, but this recipe was delicious! I'll definitely be making it again.
Amera Asous
[email protected]This pie is a great way to use up fresh rhubarb. It's also a great dessert for a summer party.
Abbas gulam
[email protected]I love the unique flavor of this pie. The sour cream and rhubarb go together perfectly.
Sherali Khan
[email protected]This pie was easy to make and turned out great! The sour cream filling is so smooth and creamy.
Hana Ayman
[email protected]The crust was a bit dry, but the filling was delicious. I'll definitely be making this pie again, but I'll try a different crust recipe.
Cathy Lawson
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think I'll try adding a bit more sugar next time.
Erratic Weirdness
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved the unique flavor combination.
Keep Public Servants Accountable
[email protected]This pie is a great balance of sweet and tart. The sour cream filling is rich and creamy, and the rhubarb adds a nice pop of flavor.
Loretta Chevalier
[email protected]I love the tangy flavor of the rhubarb in this pie. It's a great way to use up fresh rhubarb from the garden.
Pubg Gaming
[email protected]This pie was easy to make and turned out beautifully. The sour cream filling was smooth and creamy, and the rhubarb added a nice tartness.
Cristina Cardozo
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The combination of sour cream and rhubarb is unique and delicious.
Tahira Khatoon
[email protected]This pie was a hit at our family gathering! The sour cream and rhubarb filling was perfectly balanced, and the crust was flaky and golden brown.