Country Rhubarb Crostata

 

1

box 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

• 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.