Low Fat Sour Cream Rhubarb Pie
Indulge in the perfect balance of tangy and sweet with this Low Fat Sour Cream Rhubarb Pie—a lighter twist on a classic dessert. Featuring fresh, tart rhubarb nestled in a flaky, golden pie crust and topped with a creamy, low-fat sour cream filling infused with warm cinnamon and vanilla, this pie is as comforting as it is guilt-free. With just 20 minutes of prep time, this easy dessert is ideal for showcasing seasonal rhubarb, and the filling sets beautifully for clean, elegant slices. Whether served chilled or at room temperature, this pie promises a refreshing yet cozy treat that’s sure to impress your guests or simply elevate your day. Perfect for health-conscious bakers, this dessert combines wholesome flavor with a luxurious texture, making it an irresistible addition to your recipe repertoire.
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Recipe Information
Ingredients
- 1 piece Unbaked pie crust (9-inch)
- 3 cups Fresh rhubarb, chopped
- 1 cup Low-fat sour cream
- 1.25 cups Granulated sugar
- 3 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Line a 9-inch pie dish with the unbaked pie crust. Trim and crimp the edges, then set aside.
In a large mixing bowl, combine the chopped rhubarb, 1 cup of granulated sugar, 2 tablespoons of all-purpose flour, and cinnamon. Toss to coat and let sit for 5 minutes to release some juices.
In a separate bowl, whisk together the low-fat sour cream, the remaining 1/4 cup of sugar, 1 tablespoon of flour, egg, vanilla extract, and salt until smooth.
Spread the rhubarb mixture evenly into the prepared pie crust.
Pour the sour cream mixture evenly over the rhubarb filling, gently spreading it with a spatula to cover the fruit.
Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool to room temperature on a wire rack before serving. For best results, refrigerate the pie for 1-2 hours before slicing to allow the filling to fully set.
Serve chilled or at room temperature. Optionally, garnish with a dollop of low-fat whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 352.4 g | 128% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 262.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 822 mg | 63% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
