Zutaten für Rhubarb Sour Cream Crunch Pie
- Pastry For Single Crust Pie
- Egg
- 1 cup sour cream (optional, can be added to the filling for extra creaminess)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Cinnamon
- Nutmeg
- 4 cups chopped rhubarb
- Rolled Oats
- 1/2 cup packed light brown sugar
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- Lemons
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Zubereitung von Rhubarb Sour Cream Crunch Pie
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a large bowl, combine flour, sugar, and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the ice water until the dough just comes together. Roll out the dough and fit it into a 9-inch pie plate.
- Prepare the filling: In a medium bowl, combine the rhubarb, sugar, cornstarch, lemon zest, and lemon juice. Pour the mixture into the pie crust.
- Prepare the topping: In a separate bowl, combine the flour, brown sugar, oats, butter, and pecans. Sprinkle evenly over the rhubarb filling.
- Bake for 70 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving. Enjoy!
- For an extra special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
183g
Fat
72g
Carbs
25g
