Sour Cream Rhubarb Pie
Sour cream rhubarb pie features a crunchy topping over a creamy, sweet, and tart filling.
Equipment
- 9-inch deep dish pie plate
- mixing bowls
- Baking sheet
Ingredients
Oat Crisp Topping
- 1 piece pie crust pastry
- 0.5 cup old fashioned oats
- 0.33 cup all-purpose flour
- 0.33 cup light brown sugar packed
- 0.33 cup butter
Filling
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon grated nutmeg
- 1 cup sour cream
- 1 large egg lightly beaten
- 1 pound rhubarb thinly sliced
Instructions
Preparation
- Fit pastry into a 9-inch deep dish pie plate and refrigerate until ready to use.
- Preheat oven to 400℉.
- Mix ½ cup old fashioned oats, ⅓ cup all-purpose flour, and ⅓ cup light brown sugar in a medium mixing bowl. Cut in ⅓ cup butter until it forms coarse crumbs. Set aside.
- In a large mixing bowl, stir together 1 cup granulated sugar, 4 Tablespoons cornstarch, ½ teaspoon ground cinnamon, and ¼ teaspoon grated nutmeg.
- Add the 1 cup sour cream and 1 large egg, stirring until combined.
- Stir in the 1 pound rhubarb. Transfer to prepared crust.
- Top with oat mixture and put pie plate on another baking sheet to catch any potential drips.
- Bake in the lower ⅓ of the oven for 15 minutes. Reduce the heat to 350℉ and continue to bake until the top is golden brown, about 35-40 more minutes.
- Cool to room temperature then chill. Store leftovers in the refrigerator.
Notes
1 pound of rhubarb is about 3½ cups of chopped rhubarb. Feel free to use whole wheat flour in place of all-purpose flour in the topping if desired. If using frozen rhubarb, let it defrost before use.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 3mgCalcium: 70mgIron: 1mg
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