Low-Fat Sour Cream Rhubarb Pie

- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 1 (9 inch) unbaked pastry shells
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 cup fat free sour cream
- 1 egg
- 4 cups fresh rhubarb, chopped (or frozen, chopped)
-
Topping
- 1⁄2 cup quick oats
- 1⁄4 cup brown sugar
- 3 tablespoons margarine
- 1⁄3 cup flour
- 1⁄2 teaspoon grated oranges or 1/2 teaspoon lemon peel
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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@LUv 2 BaKE
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