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.
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.