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Country Rhubarb Crostata

Name: Country Rhubarb Crostata
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8
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

Prep 20 min
Total 4 hr 20 min
Servings 8

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

April 27, 2018

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.