15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING:

1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. grated orange peel
3 eggs
1/2 c. sour cream
3 1/2 c. sliced rhubarb

TOPPING:

1/4 c. sugar
1/4 c. flour
2 tbsp. butter

Sprinkle flour over one pie crust, ease into 9 inch pie pan. Do not flute.

Combine 1 1/4 cups sugar, 3 tablespoons flour and orange peel. Stir in eggs and sour cream. Add rhubarb. Spoon into pie crust. Fold edges of pie crust over filling, ruffling decoratively.

Combine topping ingredients until crumbly. Sprinkle over filling. Bake at 375 for 50-60 minutes. Refrigerate leftovers.