Low-Fat Sour Cream Rhubarb Pie |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Low fat, not low taste. This is one marvellously creamy rhubarb pie with a crunchy crumb topping. 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 |
Directions:
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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