Low-Fat Sour Cream Rhubarb Pie

Recipe by LUv 2 BaKE
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
  • Gently fold in rhubarb.
  • Pour into pastry shell.
  • For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
  • Sprinkle the topping over the filling.
  • Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
  • Cool pie on a rack, serve warm** or cool.
  • **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.
  • Refrigerate leftovers.
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