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Ingredients
- Â Â Pastry for 10-inch single-crust pie
- 1 x Egg
- 1 c. Lowfat sour cream
- 1 c. Granulated sugar
- 3 Tbsp. Cornstarch
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3 c. Rhubarb, coarsely sliced
- 1/2 c. Rolled oats
- 1/3 c. Packed brown sugar
- 1/3 c. All-purpose flour
- 1/3 c. Butter, softened
- 1 tsp Orange or possibly lemon rind, grated
Directions
- On lightly floured surface, roll out pastry and fit into 10-inch pie plate or possibly quiche dish; set aside. In bowl, whisk egg with lowfat sour cream. Combine sugar, cornstarch, cinnamon and nutmeg; stir into egg mix. Stir in rhubarb; spoon into pastry shell. Topping: In bowl, combine rolled oats, sugar and flour; cut in butter till crumbly. Stir in orange rind. Sprinkle over rhubarb filling. Bake in 400'F oven for 15 min. Reduce heat to 375'F and bake for 40 to 50 min longer or possibly till topping is golden and filling is puffed and set. Serve hot.
- Makes 6 to 8 servings.
- NOTES : Fresh or possibly frzn rhubarb works equally well in this tangy pie with its crunchy topping. It's at its best when served hot and topped with a scoop of vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 345 | |
| Calories from Fat 140 | 41% |
| Total Fat 15.96g | 20% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 118mg | 5% |
| Potassium 198mg | 6% |
| Total Carbs 48.37g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 35.45g | 24% |
| Protein 3.74g | 6% |
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