Meg’s Cooking Corner

Tuesday, June 9, 2009

Sour Cream Rhubarb Pie

I had to post another favorite rhubarb recipe that we make every year. I had a great crop of rhubarb this season so we enjoyed this pie for Father's Day weekend. I love pies with crumb toppings and this recipe is great because it is quick to make. I added 1/2 cup diced strawberries to it this time and we enjoyed the addition, but it's great without too. Use your favorite recipe for a single pie crust or if you are in a hurry buy a frozen crust. This recipe is from a Taste of Home magazine a few years back. Still have more rhubarb? Click here for the recipe for Lemon Bars with Rhubarb topping.

Sour Cream Rhubarb Pie

1 cup sugar
3 Tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup (8 oz) sour cream
1 egg
3 cups chopped fresh rhubarb
1 unbaked deep dish pastry shell (or use your favorite crust recipe)


1/2 cup quick-cooking oats (I usually use old-fashioned oats)
1/3 cup flour
1/3 cup packed brown sugar
1/2 tsp orange peel
1/3 cup cold butter

In a mixing bowl, combine 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 with pastry blender (or two knives) until crumbly. Sprinkle over the filling. Bake at 400 for 15 minutes. Reduce heat to 350; bake 35-40 minutes longer or until topping is golden brown. Cool and refrigerate leftovers. Serves 8.


Gramma Carol said...

This was delicious! Thanks again for my Father's Day goodies. You know I love rhubarb pie! Loved the card too. Thanks again. Grampa Chris/Dad (P.S. It must have been good - I didn't even get a taste!!!)
Love ya, Mom

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