This Sour Cream Rhubarb Pie is an old fashioned rhubarb pie with a creamy filling, a hint of orange, and a unique crunchy sweet cornflake topping that pairs perfectly with the tangy rhubarb.

Brush the lattice with the heavy cream and sprinkle with sugar. Place the pie on a baking sheet and ... especially if it’s ...

until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl ...