Sour Cream Rhuberry Pie Rezept

A burst of summer flavor! This lightened-up Sour Cream Rhubarb Berry Pie combines tangy rhubarb, juicy blueberries, and sweet strawberries with creamy fat-free sour cream. Topped with a delicious crumble, this pie is surprisingly low in fat and sugar, but bursting with fresh fruit flavor. It uses half of recipe #45268 for the pie crust (see link if available). Get ready for a taste of summer that's guilt-free!

Vorbereitung 30 Min.

Kochzeit 70 Min.

Kalorien 287.3 kcal

Eiweiß 11g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Sour Cream Rhuberry Pie

Unbaked Pie Shells
4 cups chopped rhubarb
Frozen Blueberries
1 cup sliced strawberries
Splenda Granular
Sugar
Cornstarch
Cinnamon
Nutmeg
1 cup fat-free sour cream
Egg Whites
Oats
Brown Sugar
Flour
Orange Peel
Butter
Cold Water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sour Cream Rhuberry Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Sour Cream Rhuberry Pie

Preheat oven to 375°F (190°C).
Prepare your pie crust using half of recipe #45268. Press into a 9-inch pie plate.
In a large bowl, gently combine 4 cups chopped rhubarb, 2 cups blueberries, 1 cup sliced strawberries, 1 cup fat-free sour cream, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
Pour the fruit mixture into the prepared pie crust.
For the crumble topping: In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup brown sugar, 1/4 cup cold unsalted butter (cut into small pieces), and a pinch of salt. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the fruit filling.
Bake for 70 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

65g

Fat

19g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Healthy Vegetarian Spring Recipes Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Sour Cream Rhuberry Pie?

Sour Cream Rhuberry Pie dauert insgesamt etwa 100 Minuten – ungefähr 30 Minuten Vorbereitung und 70 Minuten Kochzeit.

Wie viele Kalorien hat Sour Cream Rhuberry Pie?

Sour Cream Rhuberry Pie hat etwa 287.3 Kalorien pro Portion, mit ungefähr 11 g Eiweiß, 14 g Kohlenhydraten und 16 g Fett.

Welche Zutaten brauche ich für Sour Cream Rhuberry Pie?

Die wichtigsten Zutaten für Sour Cream Rhuberry Pie sind Unbaked Pie Shells, Rhubarb, Frozen Blueberries, Strawberries, Splenda Granular, Sugar. Die vollständige Liste mit Mengenangaben findest du oben.