Low-Fat Sour Cream Rhubarb Pie

Low-Fat Sour Cream Rhubarb Pie

Time: 1 hrs 20 mins


  • 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 In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
  • 2 Gently fold in rhubarb.
  • 3 Pour into pastry shell.
  • 4 For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
  • 5 Sprinkle the topping over the filling.
  • 6 Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
  • 7 Cool pie on a rack, serve warm** or cool.
  • 8 **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.
  • 9 Refrigerate leftovers.
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