Recipe - Rhubarb Sour Cream Crunch Pie

Pastry for 10inch
singlecrust pie
1 Egg
1 cup Sour cream
1 cup Granulated sugar
3 tablespoon Cornstarch
One half teaspoon Cinnamon
One half teaspoon Nutmeg
3 cup Rhubarb; coarsely cut or sliced up

TOPPING
One half cup Rolled oats
1/3 cup Packed brown sugar
1/3 cup Allpurpose flour
1/3 cup Butter; softened
1 teaspoon Orange or lemon rind; grated

On lightly floured surface, roll out pastry and fit into 10inch pie plate
or quiche dish; set aside. In bowl, whisk egg with sour cream. Combine
sugar, cornstarch, cinnamon and nutmeg; stir into egg mixture. Stir in
rhubarb; spoon into pastry shell. Topping: In bowl, combine rolled oats,
sugar and flour; cut in butter until crumbly. Stir in orange rind. Sprinkle
over rhubarb filling. Bake in 400'F oven for 15 minutes. Reduce heat to
375'F and bake for 40 to 50 minutes longer or until topping is golden brown
and filling is puffed and set. Serve warm. Makes 6 to 8 servings.

NOTES : Fresh or frozen rhubarb works equally well in this tangy pie with
its crunchy topping. It's at its best when served warm and topped with a
scoop of vanilla ice cream.
Recipe by: Canadian Living "Cooking for Company"

Posted to MCRecipe Digest V1 #953 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Dec 11, 1997