Country Rhubarb Crostata

By Tallon

Ingredients

• Filling:
• 1 Pillsbury refrigerated pie crust
• 1 cup sugar
• 3 Tbsp flour
• 1/2 tsp 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 flour
• 2 Tbsp margarine or butter, softened

Preparation

Step 1

1. Heat oven to 375°. Place pie crust in 9 inch glass pie plate, do not trim or flute crust edge.

2. In a medium bowl, mix 1 cup sugar, 3 Tbsp 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 a small bowl, mix topping ingredients until crumbly. Sprinkle over filling.

4. Bake 50-60 minutes or until crust is light golden brown. Cool 3 hours before serving.