Sour Cream Rhubarb Pie

SUBMITTED BY: Doreen Martin

"Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. 'A hint of orange flavor and a nice blend of spices complement the tangy rhubarb,' she writes. 'I like to serve the pie while it's still warm.'"

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream
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
1/3 cup cold butter or margarine

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DIRECTIONS

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.
For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

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