Country Rhubarb Crostata

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

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

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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.