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Country Rhubarb Crostata

country rhubarb crostata Dessert
Country Rhubarb Crostata
  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 8

A rustic no-fuss crust and a simple custard filling, yet springtime special!

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon grated orange peel
  • 3 eggs, slightly beaten
  • 1/2 cup sour cream
  • 3 1/2 cups sliced fresh or frozen rhubarb

  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine, softened

Steps

  • 1
    Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie (do not trim or flute crust).
  • 2
    In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over filling, ruffling decoratively.
  • 3
    In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.
  • 4
    Bake 50 to 60 minutes or until crust is light golden brown. Cool 3 hours before serving. Cover and refrigerate any remaining tart.

  • Frozen rhubarb can be used in this pie--there's no need to thaw.
  • The grated orange peel adds zip to this tart, but feel free to leave it out if you don't care for it.

Nutrition Facts

Serving Size: 8 servings
Calories
350
% Daily Value
Total Fat
14
Saturated Fat
7g
Trans Fat
0g
Cholesterol
100mg
Sodium
190mg
Total Carbs
52gg
Dietary Fiber
1g
Sugars
32g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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