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
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INGREDIENTS
Nutrition- 1(9 inch) unbaked pastry shells
- 3⁄4cup sugar
- 3tablespoons cornstarch
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon nutmeg
- 1
- 1
- 4
Topping
- 1⁄2cup quick oats
- 1⁄4cup brown sugar
- 3tablespoons margarine
- 1⁄3cup flour
- 1⁄2
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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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