Rhubarb Sour Cream Crunch Pie - cooking recipe

Ingredients

1 (10 inch) pie crusts (ready made or from your favourite recipe)
Filling
1 egg
1 cup sour cream
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups rhubarb, coarsely chopped
Topping
1/2 cup rolled oats
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/3 cup butter, softened
1 teaspoon orange rind, grated

Preparation

In a bowl, whisk the egg with the sour cream.
Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
Stir in the rhubarb; spoon into the pie crust.
Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
Stir in the orange rind.
Sprinkle over the rhubarb filling.
Bake in a 400 degree F oven for 15 minutes.
Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
Serve warm.