Low-Fat Sour Cream Rhubarb Pie

Name: Low-Fat Sour Cream Rhubarb Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving(s)
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); 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

(5)

Recipe by LUv 2 BaKE

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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READY IN: 1hr 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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