Ingredients

The following ingredients have 4 Servings
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 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

Instruction

  • 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).
  • 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.
  • In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.
  • Bake 50 to 60 minutes or until crust is light golden brown. Cool 3 hours before serving. Cover and refrigerate any remaining tart.