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    738

Country Rhubarb Crostata

 14 Ratings
6 Comments
  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 8
  • Save
    0
  • Pinterest
    271
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    738

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

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

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

Topping

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

Directions

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
190mg
8%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
5%
Sugars
32g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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