Rhubarb Sour Cream Crunch Pie - cooking recipe

Ingredients

1 pastry for single-crust pie
1 egg
1 cup sour cream
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups coarsely sliced rhubarb (fresh or frozen)
Topping
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup flour
1/3 cup butter, softened
1 teaspoon grated lemons or 1 teaspoon orange rind (optional)

Preparation

On a lightly floured surface, roll out pastry& fit into a 10\" pie plate.
(Or just use a store bought shell) In a bowl, whisk egg with sour cream.
Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
Stir in rhubarb slices and spoon into pastry shell.
Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
Stir in lemon or orange rind.
(I sometimes omit this step).
Sprinkle over rhubarb filling.
Bake at 400 for 15 min.
Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
Serve warm with a scoop of vanilla ice cream.