Low-fat Sour Cream Rhubarb Pie

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.