A rustic no-fuss crust and a simple custard filling, yet springtime special!
Country Rhubarb Crostata
- Prep Time 20 min
- Total 4 hr 20 min
- Ingredients 10
- Servings 8
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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).
-
Step2In 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.
-
Step3In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.
-
Step4Bake 50 to 60 minutes or until crust is light golden brown. Cool 3 hours before serving. Cover and refrigerate any remaining tart.
Nutrition
350
Calories
14g
Total Fat
4g
Protein
52g
Total Carbohydrate
32g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 120
- 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 1/2Tips from the
Pillsbury Kitchens
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