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Country Rhubarb Crostata

  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 8

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

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

Steps

Hide Images
  • 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 Facts

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%
Potassium
210mg
6%
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.

© 2017 ®/TM General Mills All Rights Reserved

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