Sour Cream Rhubarb Pie

Do you ever want to try something different than the usual/every day recipe you always make?

Maybe one that's been in your family for a while, and everyone loves it, but you want a change anyway?  

I do that often (cause I LOOOOVE trying new recipes!)...and that's what happened with this recipe.

I have a wonderfully easy & delicious rhubarb cream pie recipe in my cookbook and I've made it for years.

But this time I wanted a change, so I googled it and found something yummy sounding at allrecipes.com.   I made a few additions to the topping. 

This not only had a yummy crumb topping, (similar to what my mama use to put on her dutch apple pies!) it also had sour cream in the pie itself, so I tried it and was I ever glad I did!!!!

It's definitely a KEEPER!

SOUR CREAM RHUBARB PIE 

• 1 cup sugar
• (I used half xylitol)
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup sour cream 
• (I used lite)
• 1 egg
• 3 cups chopped fresh or frozen rhubarb
• 1 (9 inch) unbaked pastry shell
• 
  
• TOPPING:
• 1/2 cup quick-cooking oats
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon grated orange or lemon peel. optional
• 1/2 tsp. ground cinnamon 
• 1/3 cup cold butter or margarine 
• 1/3 c. chopped nuts 
• 
  
• In a large mixing bowl, combine sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
• 
  
• Topping: In small bowl, combine the oats, flour, brown sugar, orange peel and cinnamon.. Cut in butter until crumbly. Stir in nuts. Sprinkle over the filling. 
• 
  
• Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 35-40 minutes longer or until topping is golden brown. Cool. Refrigerate leftovers.

Linked to Ingredient Spotlight - Sour Cream

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