Try this Rhubarb Sour Cream Crunch Pie recipe, or contribute your own.
Suggest a better descriptionOn lightly floured surface, roll out pastry and fit into 10-inch pie plate or quiche dish; set aside. In bowl, whisk egg with sour cream. Combine sugar, cornstarch, cinnamon and nutmeg; stir into egg mixture. Stir in rhubarb; spoon into pastry shell. Topping: In bowl, combine rolled oats, sugar and flour; cut in butter until crumbly. Stir in orange rind. Sprinkle over rhubarb filling. Bake in 400F oven for 15 minutes. Reduce heat to 375F and bake for 40 to 50 minutes longer or until topping is golden brown and filling is puffed and set. Serve warm. Makes 6 to 8 servings. NOTES : Fresh or frozen rhubarb works equally well in this tangy pie with its crunchy topping. Its at its best when served warm and topped with a scoop of vanilla ice cream. Recipe by: Canadian Living "Cooking for Company" Posted to MC-Recipe Digest V1 #953 by Bob & Carole Walberg
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 | ||
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Calories: 451 | ||
Calories from Fat: 190 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 57.8mg | 18 % | |
Sodium 274.7mg | 9 % | |
Potassium 263.1mg | 7 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 59.4g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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