Rhubarb Cream Streusel Pie - Restaurant Association of Nova Scotia
Sufficient pastry for a 1-crust 10” pie (1.5L) Filling:1 -1/4 cups (300 mL) granulated sugar1/4 cup (50 mL) all-purpose flour3/4 cup (175 mL) sour cream1 egg yo
Ingredients
- 3/4 cup (175 mL) sour cream
- 1 egg yolk
- 4 cups (1 L) diced rhubarb, ½” pieces
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) firmly packed brown sugar
- 1/2 tsp (3 mL) cinnamon or freshly ground nutmeg
- 1/4 cup (50mL) cold butter
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