Ingredients
Pastry for single-crust pie (9 inches)1/2 cup quick-cooking oats1/3 cup all-purpose flour1/3 cup packed brown sugar1/2 teaspoon grated orange or lemon peel1/3 cup cold butter, cubedFILLING:1 cup sugar3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 cup sour cream1 large egg, lightly beaten3 cups chopped fresh or frozen rhubarb
Preparation
Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture.
Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
