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Country Rhubarb Crostata

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Pillsbury Kitchens
Updated Mar 18, 2010
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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
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Ingredients

Crust

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

  • Step 
    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).
  • Step 
    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.
  • Step 
    3
    In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.
  • Step 
    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

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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