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Steps
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.
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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.
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