A Pie for the Road

This is most likely the last pie I'll make before my CT vacation and move to MD. My husband's Aunt Sally made this for us when we went up to northern MI to visit family last week. As she would tell you, it's a snap to throw together and tastes like you've been working it all day. I particularly like the cheesecakey tang the sour cream imparts. It's a nice alternative to the traditional Rhubarb Custard pie. The recipe can be found here. I made a couple changes. I used 1 c. white sugar and 1/2 c. brown sugar for the filling (because I ran out of white) and threw in 1/2 t. Penzey's cinnamon for the streusel topping. Delicious! Thanks Aunt Sally!

Current Pie Tally: 58

Rhubarb Streusel Muffins

To make these, mix up the batter using the recipe found here. Pour into foil-lined muffin cups about 2/3 full. For the streusel topping. Mix together (with fingers) 1/4 c. butter, 3/4 c. flour, 1/2 c. oats, 1/4 c. brown sugar, 1/4 c. sugar, and 1/4 c. chopped pecans. If the streusel is too gooey, add a little bit more flour and/or oats. The topping should be moist and crumbly. Place a spoonful of the streusel mixture on top of each filled muffin cup. Bake at 350F for about 30 min, until a toothpick inserted into the center of a muffin comes out clean and the tops are brown and crispy looking. Enjoy!