Low-Fat Sour Cream Rhubarb Pie

Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

Low fat, not low taste!!! This is one marvellously creamy rhubarb pie with a crunchy crumb topping. Modified from Taste of Home

Ingredients Nutrition


  1. In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
  2. Gently fold in rhubarb.
  3. Pour into pastry shell.
  4. For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
  5. Sprinkle the topping over the filling.
  6. Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
  7. Cool pie on a rack, serve warm** or cool.
  8. **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm.
  9. Refrigerate leftovers.
Most Helpful

This was a very yummy pie! I used Shake-A-Pie Crust to make the crust. I didn't have 4 cups of rhubarb, so I used a combination of wild blueberries and fresh strawberries to make up the difference - then I lowered the sugar a bit. The orange zest was a nice addition to the topping. Made for ZWT4.

Brooke the Cook in WI June 25, 2008

Wonderful! Very tasty!! Creamy filling & lovely crunchy topping!! No reason to look for another rhubarb pie recipe.

Debbb November 30, 2008

Excellent pie! I baked it the full amount of time and the last 20 minutes I put a strip of foil along the outside crust so that it would not get too dark. Thanks LUv 2 BaKe. Made For ZWT4 the Flying Dutchess'.

WiGal June 22, 2008