Country Rhubarb Crostata

Prep Time: 20 min
Total Time: 4 hr 20 min
Servings: 8

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



  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package


  • 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


  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine, softened


  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.

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.