Ingredients for Low Fat Sour Cream Rhubarb Pie
- Unbaked Pastry Shells
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Fat Free Sour Cream
- 1 large egg
- Fresh Rhubarb
- Quick Oats
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) cold unsalted margarine
- 1/2 cup all-purpose flour
- Oranges
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How to Make Low Fat Sour Cream Rhubarb Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Beat in 1 cup low-fat sour cream and 1 large egg until smooth.
- Gently fold in 4 cups chopped rhubarb.
- Pour filling into a 9-inch unbaked pie crust.
- For the topping: In a medium bowl, combine 1 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/2 cup (1 stick) cold unsalted margarine, cut into small pieces.
- Use a pastry blender or your fingers to cut the margarine into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the pie filling.
- Bake for 15 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. Serve warm or chilled. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
114g
Fat
15g
Carbs
17g
