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Country Rhubarb Crostata

Country Rhubarb Crostata

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

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  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 8
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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 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.
Tips  

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.

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