This Sour Cream Rhubarb Pie recipe has a creamy filling with a hint of orange and a unique crunchy sweet cornflake topping that pairs perfectly with the tangy rhubarb!
Mix together cornflakes â…“ cup brown sugar and 2 tablespoon flour.
Cut in the ½ cup butter.
Stir until mixture forms a crumb. then set aside.
Filling
Mix sour cream, 5 tablespoon flour, cinnamon, orange zest, remaining brown sugar (½ cup) white sugar, and rhubarb together.
Pour into unbaked pie shell.
Sprinkle with the cornflake topping.
Bake in preheated oven at 425 degrees F/218 degrees C for 10 minutes
Reduce oven heat to 350 degrees F/176 degrees C and bake for another 30- 35 minutes.
Cool for 10 minutes on a wire rack and refrigerate for at least 30 minutes to set. The longer the pie sits in the fridge, the more it will firm up.
Garnish (optional)
Mix a little sour cream and powdered sugar together until you get desired taste and add a dollop to the top of the pie, then each piece. Add a little orange zest and chopped fresh rhubarb. It also pairs well with a scoop of vanilla ice cream and/or a cup of coffee!