E&C Sumertime Cookbook 2022

Country Rhubarb Tart

Pie crust – one single crust (12 or 14 inch) Homemade or store bought Ingredients: Filling: Topping:

1 ¼ cup sugar

¼ cup sugar

½ teaspoon grated orange peel (dried, found in spice section)

¼ cup flour

2 tablespoons soft butter

3 tablespoons flour

3 eggs, slightly beaten

½ cup sour cream

3 ½ cup diced rhubarb Instructions: 1. Preheat oven to 375 degrees

2. Prepare pie crust. Ease crust into a 9-inch pie pan and press firmly against side and bottom of pan. Do not flute, leave edges draped over edge (you will fold these over the top at the end) 3. In a medium bowl, mix sugar, four and orange peel. Stir in eggs and sour cream. Blend well. Add rhubarb and toss gently. Spoon all into crust. Fold edges of crust over filling. (It will not cover all the topping. It leaves the center portion open) 4. In a small bowl mix topping ingredients till crumbly. Sprinkle over top of pie, ensuring the center filling is covered well first and then allowing some to extend over folded pie crust on top. 5. Bake at 375 degrees for 50 – 60 minutes or until light golden brown. The filling should start to bubble in the center to ensure the custard filling is cooked.

Carol Barnett