Rhubarb Sour Cream Crunch Pie
(25 cm) single crust pie
1 egg 1
1 cup sour cream 250 mL
1 cup granulated sugar 250 mL
3 tbsp cornstarch 50 mL
1/2 tsp cinnamon 2 mL
1/2 tsp nutmeg 2 mL
3 cups coarsely sliced rhubarb 750 mL
TOPPING
1/2 cup rolled oats 125 mL
1/3 cup packed brown sugar 75 mL
1/3 cup all-purpose flour 75 mL
1/3 cup butter, softened 75 mL
1 tsp grated orange or lemon rind 5 mL
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