Country Rhubarb Crostata


Filling: Topping: Directions:
Heat oven to 375*. Place pie crust in a 9" glass pie plate: to not trim or flute crust

In a medium bowl, mix 1 c sugar, 3 T flour and orange peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over edge of filling, ruffling as you fold.

In a small bowl, mix filling ingredients until crumbly. Sprinkle over filling.

Bake 50-60 minutes or until crust is light golden brown. Cool 3 hours before serving. Cover and refrigerate any remaining tart.

Servings: 12
Time to Prepare: 20 min plus baking time
Nutritional Information: Calories 350; Total fat 15g; Sodium 160mg; dietary fiber 0g

Submitted By: Betsy
Original Source: Pillsbury Easy Pies August 2007

This is a lower-calorie pie as far as pies go. The recipe originally calls for a refrigerated pie crust, but I have better luck making my own crust. This is a firm-filling pie, essentially it's a rhubarb crumb pie.

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