Sour Cream Rhubarb Pie

• 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
• 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

1. Preheat oven to 400u0b0. 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.
2. 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.
3. Bake 15 minutes. Reduce oven setting to 350u0b0; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

pastry, oats, flour, brown sugar, cold butter, sugar, cornstarch, ground cinnamon, ground nutmeg, sour cream, egg, frozen rhubarb

Taken from www.tasteofhome.com/recipes/sour-cream-rhubarb-pie/ (may not work)