Country Rhubarb Crostata

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

  • prep time 20 min
  • total time 4 hr 20 min
  • ingredients 10
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    1g
    1%
      Sugars
    32g
    32%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    8%;
    Iron
    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 Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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