Country Rhubarb Crostata

Country Rhubarb Crostata

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

Prep Time

20

Minutes

Total Time

4:20

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 100mg;
  • Sodium 190mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 1g,
    • Sugars 32g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.