Creamy Rhubarb Dream Pie
Indulge in the delightful fusion of tangy rhubarb and creamy goodness with this low-fat sensation! Our Creamy Rhubarb Dream Pie combines the classic flavors of fresh or frozen rhubarb with a luscious filling made from fat-free sour cream and a hint of spices. Topped with a crunchy oat crumble, this pie is not only low in fat but bursting with flavor. Perfect for a spring gathering or a cozy family dessert, it's a guilt-free treat that promises to impress your guests while satisfying your sweet tooth.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
unbaked pastry shell
1 (9-inch size)
sugar
3/4 cup (granulated)
cornstarch
3 tablespoons (for thickening)
cinnamon
1/2 teaspoon (ground)
nutmeg
1/4 teaspoon (ground)
fat-free sour cream
1 cup (for creaminess)
egg
1 (large, beaten)
fresh or frozen rhubarb
4 cups (chopped)
quick oats
1/2 cup (for topping)
brown sugar
1/4 cup (for sweetness)
margarine
3 tablespoons (melted)
flour
1/3 cup (for topping)
grated orange peel or lemon peel
1/2 teaspoon (for extra flavor)
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a large mixing bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg until well combined.
3
Add the fat-free sour cream and the egg to the bowl, and mix until smooth and creamy.
4
Gently fold in the chopped rhubarb until evenly coated with the mixture.
5
Carefully pour the rhubarb filling into the unbaked pastry shell, spreading it out evenly.
6
In a separate bowl, combine the quick oats, brown sugar, flour, and margarine. Mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7
Sprinkle the oat topping generously over the rhubarb filling.
8
Bake in the preheated oven for 15 minutes.
9
Lower the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the topping turns a golden brown.
10
Remove the pie from the oven and allow it to cool on a wire rack.
11
For best results, refrigerate the pie until fully chilled before slicing. Reheat individual slices in the microwave for a warm treat.
12
Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rhubarb Dream Pie?
It is a low-fat dessert combining tangy rhubarb with a creamy filling made from fat-free sour cream and spices, topped with an oat crumble.
Is this recipe low in fat?
Yes, it is designed as a low-fat sensation using fat-free sour cream and a moderate amount of margarine in the topping.
How much rhubarb is required?
You will need 4 cups of chopped rhubarb, which can be either fresh or frozen.
Can I use frozen rhubarb?
Yes, the recipe specifically notes that either fresh or frozen rhubarb can be used.
What kind of sour cream is recommended?
The recipe calls for 1 cup of fat-free sour cream to keep the dish low in fat.
What ingredients are in the crumb topping?
The topping consists of quick oats, brown sugar, flour, and melted margarine.
Do I need to pre-bake the pastry shell?
No, the filling is poured into an unbaked 9-inch pastry shell.
What is the initial baking temperature?
You should preheat your oven and bake the pie at 400 degrees Fahrenheit (200 degrees Celsius) for the first 15 minutes.
Do I change the temperature during baking?
Yes, after 15 minutes at 400 degrees Fahrenheit, lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the pie bake at the lower temperature?
It should bake for an additional 35 to 40 minutes at 350 degrees Fahrenheit, or until golden brown.
Can I use butter instead of margarine?
While the recipe specifies margarine, butter is a common substitute for toppings, though it may affect the total fat content.
What size pastry shell is needed?
A 9-inch unbaked pastry shell is required for this recipe.
How is the filling prepared?
Whisk sugar, cornstarch, and spices, then mix in sour cream and egg before folding in the rhubarb.
Is there any citrus in this pie?
Yes, you can add 1/2 teaspoon of grated orange or lemon peel for extra flavor.
How should the rhubarb be prepared?
The rhubarb should be chopped into bite-sized pieces before being folded into the filling mixture.
Can the pie be served warm?
While it is best to chill it first for easier slicing, you can reheat individual slices in the microwave for a warm treat.
How should I store leftovers?
Any leftover pie should be stored in the refrigerator.
Should the pie be refrigerated before serving?
Yes, for the best results and cleaner slicing, refrigerate the pie until it is fully chilled.
What spices are used in the filling?
The filling is flavored with ground cinnamon and ground nutmeg.
Why is cornstarch used?
Cornstarch is used in the filling as a thickening agent to bind the juices from the rhubarb.
Can I use quick oats for the topping?
Yes, the recipe specifically calls for 1/2 cup of quick oats for the crunchy topping.
Is this a good spring dessert?
Yes, rhubarb is a classic spring ingredient, making this pie perfect for spring gatherings or Easter.
What makes this a guilt-free treat?
Its status as a low-fat recipe with fat-free ingredients like sour cream allows it to be a lighter dessert option.
How many eggs are needed for the filling?
One large egg, beaten, is required for the filling mixture.
What type of sugar goes in the filling?
3/4 cup of granulated sugar is used in the rhubarb filling.
What type of sugar goes in the topping?
1/4 cup of brown sugar is used to provide sweetness and color to the oat topping.
How do I know when the pie is done?
The pie is ready when the oat topping has turned a golden brown color after the specified baking time.
How should I mix the topping?
Use a pastry cutter or your fingers to mix the topping ingredients until they resemble coarse crumbs.
Is this recipe easy?
Yes, it is tagged as an easy recipe and follows a straightforward mixing and baking process.
What texture does the topping have?
The oat topping provides a crunchy contrast to the creamy and tangy rhubarb filling.