Directions:
- In a bowl, whisk the egg with the sour cream.
- Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
- Stir in the rhubarb; spoon into the pie crust.
- Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
- Stir in the orange rind.
- Sprinkle over the rhubarb filling.
- Bake in a 400 degree F oven for 15 minutes.
- 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.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.21 Kcal (1939 kJ) | ||
| Calories from fat | 184.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 32% | |
|---|---|---|---|
| Cholesterol | 50.65mg | 17% | |
| Sodium | 192.43mg | 8% | |
| Potassium | 281.13mg | 6% | |
| Total Carbs | 66.73g | 22% | |
| Sugars | 38.04g | 152% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 104.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 270.24 Kcal (1131 kJ) | ||
| Calories from fat | 107.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 32% | |
|---|---|---|---|
| Cholesterol | 29.55mg | 17% | |
| Sodium | 112.27mg | 8% | |
| Potassium | 164.02mg | 6% | |
| Total Carbs | 38.93g | 22% | |
| Sugars | 22.19g | 152% | |
| Dietary Fiber | 1.66g | 11% | |
| Protein | 3.26g | 11% | |
| Vitamin C | 2.5mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 8% | |
| Calcium | 61.1mg | 10% | |
* 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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