Rhubarb Sour Cream Crunch
2015-04-12 19:39:08
Nutrition Facts
Serving Size
1106g
Amount Per Serving
Calories 2595
Calories from Fat 1017
% Daily Value *
Total Fat 116g
178%
Saturated Fat 68g
340%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 30g
Cholesterol 468mg
156%
Sodium 306mg
13%
Total Carbohydrates 379g
126%
Dietary Fiber 13g
53%
Sugars 283g
Protein 25g
Vitamin A
77%
Vitamin C
57%
Calcium
72%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pastry
- 1 egg
- 1 cup sour cream
- 1 cup sugar
- 3 tbsp corn starch
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 cups rhubarb
Topping
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/3 cup soft butter
- 1 tsp grated orange rind
Instructions
- On a lightly floured surface, roll out pastry and fit into pie plate.
- Whisk egg and sour cream in a bowl.
- Combine sugar, corn starch, cinnamon and nutmeg; stir into egg mixture.
- Stir in rhubarb and spoon into pastry shell.
- In a bowl, combine rolled oats, sugar, and flour.
- Cut in butter until crumbly.
- Stir in orange rind.
- Sprinkle over rhubarb filling.
- Bake at 400F for 15 minutes then at 375F for 40 minutes.
- Topping should be golden brown and filling puffed and set.
Recipes https://recipes.rebeccahussman.com/