Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie


Servings: 1 [10-inch / 25-cm] pie
Ingredients Preparation

1 [10-inch / 25-cm] pie shell
1 egg
1 cup [250 mL] sour cream
1 cup [200 g] sugar
3 tablespoons [45 mL] cornstarch
1/2 teaspoon [2,5 mL] cinnamon
1/2 teaspoon [2,5 mL] nutmeg
3 cups [750 mL] rhubarb pieces
1/2 cup [125 mL] rolled oats
1/3 cup [80 mL] packed brown sugar
1/3 cup [45 g] flour
1/3 cup [75 g] butter, softened
1 teaspoon [5 mL] grated orange or lemon rind



Preheat oven to 400°F [200°C].
Line a [10-inch / 25-cm] pie plate or quiche dish with pie shell.
Whip together egg and sour cream into a bowl.
Into a clean bowl, mix together sugar, cornstarch, cinnamon and nutmeg.
Mix dry ingredients into whipped egg mixture.
Mix in rhubarb pieces.
Evenly pour filling into pie shell.
Into a clean bowl, mix together rolled oats, brown sugar and flour.
Cut in softened butter before mixing in grated orange or lemon rind.
Evenly sprinkle filling with mixture.
Bake pie into preheated oven for 15 minutes.
Lower temperature to 375°F [190°C].
Bake for 40 to 45 minutes longer.
Serve warm.