Sour Cream Rhuberry Pie Recipe

Name: Sour Cream Rhuberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 inch) unbaked pie shells; 1 ½ cups rhubarb, chopped; ½ cup frozen blueberries, not unthawed; 2 cups strawberries, cut in chunks; ¼ cup Splenda granular; ⅛ cup sugar; 3 tablespoons cornstarch; ½ teaspoon cinnamon; ¼ teaspoon nutmeg (optional); ¾ cup fat free sour cream; 2 egg whites; ½ cup oats; ¼ cup brown sugar; ⅓ cup flour; ½ teaspoon orange peel (optional); 2 tablespoons butter; 1 tablespoon cold water

Servings: persons

1 (8 inch) unbaked pie shells
1 ½ cups rhubarb, chopped
½ cup frozen blueberries, not unthawed
2 cups strawberries, cut in chunks
¼ cup Splenda granular
⅛ cup sugar
3 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
¾ cup fat free sour cream
2 egg whites
½ cup oats
¼ cup brown sugar
⅓ cup flour
½ teaspoon orange peel (optional)
2 tablespoons butter
1 tablespoon cold water

1
Preheat oven to 400.
2
Filling: In a large bowl, combine rhubarb, strawberries and frozen blueberries.
3
Sprinkle with sugar, splenda, cornstarch, cinnamon and nutmeg, if using.
4
Stir to combine well.
5
In a separate bowl, stir sour cream and egg whites until combined.
6
Fold into filling mixture and set aside.
7
Prepare crust.
8
Topping: Stir together oats, brown sugar, flour and orange zest, if using.
9
Cut in butter with pastry cutter until you have course crumbs.
10
Then sprinkle 1 tablespoon cold water and used your pastry cutter to distribute - you should still have course crumbs.
11
Pour filling mixture into pie crust.
12
Sprinkle crumble topping over filling.
13
If desired, cover edges of crust with foil
14
Bake at 400 for 15 minutes.
15
Then reduce heat to 350 for another 35-40 minutes, until topping is golden.
16
Cool on wire rack completely before cutting.
17
Since this is a sour cream pie, you'll need to store leftovers in refrigerator.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (8 inch) unbaked pie shells, 1 ½ cups rhubarb, chopped, ½ cup frozen blueberries, not unthawed, 2 cups strawberries, cut in chunks, and more.

Yes, Sour Cream Rhuberry 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.

Sour Cream Rhuberry Pie

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