Low-Fat Sour Cream Rhubarb Pie

photo by WiGal



- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
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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Reviews
-
This is a wonderful tasting pie.I used a full fat sour cream instead of fat free. Be sure and cool the pie as noted as this will firm it up. My husband couldn't leave this pie alone. It was simply delicious especially with a scoop of vanilla ice cream on top. Will add this to my permanent set of recipes.
RECIPE SUBMITTED BY
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Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
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