Low-Fat Sour Cream Rhubarb Pie - cooking recipe

Ingredients

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)
Topping
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

Preparation

In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
Gently fold in rhubarb.
Pour into pastry shell.
For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
Sprinkle the topping over the filling.
Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
Cool pie on a rack, serve warm** or cool.
**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.
Refrigerate leftovers.