Sour Cream Rhubarb Pie

Name: Sour Cream Rhubarb Pie
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters packed brown sugar; 79 milliliters cold butter, cubed; 3 Tbsps cornstarch; 1 egg; 79 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 1 teaspoons grated orange or lemon peel; 1 unbaked pastry shell (9 inches); 118 milliliters quick-cooking oats; 710 milliliters chopped fresh or frozen rhubarb; 227 grams cup sour cream; 237 milliliters sugar

You can never have too many dessert recipes, so give Sour Cream Rhubarb Pie a try. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 419 calories. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. If you have quick-cooking oats, rhubarb, lemon peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

In a 96+bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb.

Ingredients you will need

Corn Starch

Sour Cream

Cinnamon

Rhubarb

Nutmeg

Sugar

Egg

Equipment you will use

Bowl

Pour into pastry shell.

Ingredients you will need

Pastry Shells

For topping, combine the oats, flour, brown sugar and orange peel.

Ingredients you will need

Brown Sugar

Orange Zest

All Purpose Flour

Oats

Cut in butter until crumbly.

Ingredients you will need

Butter

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.

Equipment you will use

Wire Rack

Oven

Equipment

Bowl

Wire Rack

Oven

Ingredients

Servings:

79milliliters

packed brown sugar 79milliliters

cold butter, cubed 3Tbsps

cornstarch 1

egg 79milliliters

all-purpose flour 1teaspoons

ground cinnamon 0teaspoons

ground nutmeg 1teaspoons

grated orange or lemon peel 1

unbaked pastry shell (9 inches)118milliliters

quick-cooking oats 710milliliters

chopped fresh or frozen rhubarb 227grams

cup sour cream 237milliliters

sugar

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie can be paired with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.