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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. A hint of orange flavor and a nice blend of spices complement the tangy rhubarb, she writes. I like to serve the pie while it's still warm. Ingredients:
1 cup sugar |
3 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 cup (8 ounces) sour cream |
1 egg |
3 cups chopped fresh or frozen rhubarb |
1 unbaked pastry shell (9 inches) |
topping: |
1/2 cup quick-cooking oats |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1/2 teaspoon grated orange or lemon peel |
1/3 cup cold butter, cubed |
Directions:
1. In a 96+bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
2. For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter 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 on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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