Low-Fat Sour Cream Rhubarb Pie – a delicious recipe with pastry shells, sugar, cornstarch, cinnamon, nutmeg, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
474
kcal
Calories
15
g
Fat
80
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 (9 inch) unbaked pastry shells, 3/4 cup sugar, 3 tablespoons cornstarch, 1/2 teaspoon cinnamon, and more.
Yes, Low-Fat Sour Cream Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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