1. In a bowl, whisk the egg with the sour cream. 2. Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture. 3. Stir in the rhubarb; spoon into the pie crust. 4. Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly. 5. Stir in the orange rind. 6. Sprinkle over the rhubarb filling. 7. Bake in a 400 degree F oven for 15 minutes. 8. 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. 9. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
