Country Rhubarb Crostata

(20)
  1 reviews
  • 20 min prep time
  • 4 hr 20 min total time
  • 10 ingredients
  • 8 servings

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. 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. 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. 3 In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.
  4. 4 Bake 50 to 60 minutes or until crust is light golden brown. Cool 3 hours before serving. Cover and refrigerate any remaining tart.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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