Low Fat Sour Cream Rhubarb Pie Recipes

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SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

Provided by David S. Novak

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

1 ¼ cups white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
⅓ cup white sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
  • Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
  • Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

Nutrition Facts : Calories 443.3 calories, Carbohydrate 59 g, Cholesterol 97.7 mg, Fat 21.3 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 273.9 mg, Sugar 40.3 g

RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

Provided by S. HODGE

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g

LOW-FAT SOUR CREAM RHUBARB PIE



Low-Fat Sour Cream Rhubarb Pie image

Low fat, not low taste!!! This is one marvellously creamy rhubarb pie with a crunchy crumb topping. Modified from Taste of Home

Provided by LUv 2 BaKE

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 352, Fat 13.3, SaturatedFat 3.2, Cholesterol 29.3, Sodium 204.3, Carbohydrate 53.7, Fiber 2.7, Sugar 28.5, Protein 5.6

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

Make and share this Sour Cream Rhubarb Pie recipe from Food.com.

Provided by CanadaCook

Categories     Dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 7

4 cups chopped rhubarb
1/3 cup flour
1 cup white sugar
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter

Steps:

  • Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
  • Mix topping ingredients and put on top of rhubarb.
  • Bake at 450F for 15 minute.
  • Then at 350F for 45 to 60 minute.
  • Or until fruit is tender and filling is set.
  • Cool.

Nutrition Facts : Calories 2524.3, Fat 93.4, SaturatedFat 56, Cholesterol 241.6, Sodium 643.6, Carbohydrate 416.1, Fiber 11.6, Sugar 320.1, Protein 20.5

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