Sour Cream Rhubarb Pie

Ingredients Pastry for single-crust pie (9 inches) 1/2 cup quick-cooking oats 1/3 cup all-purpose flour 1/3 cup packed brown sugar 1/2 teaspoon grated orange or lemon peel 1/3 cup cold butter, cubed

filling: 1 cup sugar 3 tablespoons cornstarch 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 1 cup sour cream 1 large egg, lightly beaten 3 cups chopped fresh or frozen rhubarb

Directions Preheat oven to 400°. Roll pastry dough into a 1/8-inch circle on a lightly floured board and place in a 9-inch pie pan. Trim pastry 1/2 in. beyond plate rim; flute. Refrigerate while making topping and filling.

Combine oats, flour, brown sugar, and orange peel; cut butter until crumbly. Mix sugar, cornstarch, spices, sour cream, and egg in a large bowl. Mix rhubarb and pour into crust. Put oat mixture on.

Bake 15 minutes. Bake 35-40 minutes at 350° until topping is golden brown. Wire-rack cool. Put leftovers in fridge.

Nutritional Info 1 piece: 432 calories, 19g fat (11g saturated fat), 60mg cholesterol, 179mg sodium, 63g carbohydrate (36g sugars, 2g fiber), 6g protein.