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Rhubarb Pie Crumble
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| RHUBARB PIE CRUMBLE | |
| 1 | egg |
| 1 c. | sour cream |
| 1 c. | sugar |
| 3 tbsp | cornstarch |
| ½ tsp | cinnamon |
| ½ tsp | nutmeg |
| 3 c. | rhubarb, chopped |
| Topping: | |
| 1/3 c. | oats |
| 1/3 c. | brown sugar |
| 1/3 c. | flour |
| 1/3 c. | margarine, softened |
| 1 tsp | orange or lemon rind |
Bake at 400 for 15 mins. Lower temperature to 375 for 40-50 mins. Cool and serve with Cool Whip.
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