Directions:
- In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
- Gently fold in rhubarb.
- Pour into pastry shell.
- For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
- Sprinkle the topping over the filling.
- Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
- Cool pie on a rack, serve warm** or cool.
- **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.86 Kcal (1406 kJ) | ||
| Calories from fat | 126.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Cholesterol | 23.05mg | 8% | |
| Sodium | 307.07mg | 13% | |
| Potassium | 175.18mg | 4% | |
| Total Carbs | 48.82g | 16% | |
| Sugars | 18.47g | 74% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 202.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 199.04 Kcal (833 kJ) | ||
| Calories from fat | 74.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 22% | |
|---|---|---|---|
| Cholesterol | 13.66mg | 8% | |
| Sodium | 181.98mg | 13% | |
| Potassium | 103.81mg | 4% | |
| Total Carbs | 28.93g | 16% | |
| Sugars | 10.95g | 74% | |
| Dietary Fiber | 2.03g | 14% | |
| Protein | 3.06g | 10% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 0.9mg | 8% | |
| Calcium | 120.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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