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Rhubarb Sour Cream Crunch Pie

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“This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk the egg with the sour cream.
  2. Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
  3. Stir in the rhubarb; spoon into the pie crust.
  4. Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
  5. Stir in the orange rind.
  6. Sprinkle over the rhubarb filling.
  7. Bake in a 400 degree F oven for 15 minutes.
  8. Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
  9. Serve warm.

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