Low-Fat Sour Cream Rhubarb Pie

"Low fat, not low taste!!! This is one marvellously creamy rhubarb pie with a crunchy crumb topping. Modified from Taste of Home"
 
Low-Fat Sour Cream Rhubarb Pie created by WiGal
Ready In:
1hr 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@LUv 2 BaKE
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  1. Debbb
    Wonderful! Very tasty!! Creamy filling & lovely crunchy topping!! No reason to look for another rhubarb pie recipe.
     
  2. Brooke the Cook in
    This was a very yummy pie! I used recipe#45268 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.
     
  3. WiGal
    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'.
     
  4. WiGal
    Low-Fat Sour Cream Rhubarb Pie Created by WiGal
  5. WiGal
    Low-Fat Sour Cream Rhubarb Pie Created by WiGal
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