Rhubarb Pie for Spring and Pi Day

One of our favorite spring tastes is rhubarb. I think that rhubarb is a fruit that you either really like or won't eat at all! Luckily all of our family shares the love of rhubarb's tart and sweet flavors in many dessert recipes. This Sour Cream Rhubarb pie is perfect for a pie-to-take. It fits well in the purchased pie pan with crust and is unusual enough that it will be the only one of its kind. I like using a purchased crust for pies to donate because the pan doesn't have to be returned and the crust is sure to be perfect.
Not only was this rhubarb cream pie good for a spring event, it was my choice to take to the local Library's PI Day celebration. How many of you remembered high school math well enough to know that Pi is the ratio of a circle's circumference to it's diameter? The recent craze to celebrate March 14 with PIE, has brought that forgotten fact back to our minds.
The Library did well with the PIE Day celebration. What a good way to get people into the library! And they probably checked out a few books while they are there. When I visited late in the afternoon, they had served many slices of pie, but thanks to several volunteer bakers, had enough to celebrate a second day!

Here's a recipe for rhubarb pie that (to quote my son)"didn't think rhubarb pie could get any better!"

This is all I found left of the Sour Cream Rhubarb Pie
when I stopped by the Library on PI Day!

SOUR CREAM RHUBARB PIE

Ingredients:

1 cup sugar

3 tablespoons cornstarch

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup (8 oz) sour cream

1 egg

3 cups chopped fresh or frozen rhubarb

1 unbaked pastry shell (9 inches)

Topping:

½ cup quick-cooking oats

⅓ cup all-purpose flour

1/3 cup packed brown sugar

½ teaspoon grated orange or lemon peel

⅓ cup cold butter, cubed

Directions:

In a bowl, combine sugar, cornstarch, cinnamon and nutmeg. Beat in sour cream and egg. Gently fold in the rhubarb. Pour into (unbaked) pastry shell.

For topping, combine oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack.

Refrigerate leftovers.

Filling in purchased crust, a good choice for a pie-to-take.

Topped with topping and ready to bake.
I forgot to take a photo of the baked pie before
taking it to the Library!