Low-Fat Sour Cream Rhubarb Pie

• 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

1. In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
2. Gently fold in rhubarb.
3. Pour into pastry shell.
4. For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
5. Sprinkle the topping over the filling.
6. Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
7. Cool pie on a rack, serve warm** or cool.
8. **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.
9. Refrigerate leftovers.

pastry shells, sugar, cornstarch, cinnamon, nutmeg, sour cream, egg, fresh rhubarb, topping, oats, brown sugar, margarine, flour, oranges

Taken from www.food.com/recipe/low-fat-sour-cream-rhubarb-pie-127823 (may not work)