Crumb-Top Rhubarb Custard Pie recipe

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Ingredients

1 unbaked 10-inch pie shell
2 slightly beaten eggs
3 cups diced rhubarb
1 ½ cups white sugar
½ cup milk
1 teaspoon cornstarch
¼ teaspoon nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup margarine

Nutrition Info

335.3 calories
carbohydrate: 51 g
cholesterol: 28.1 mg
fat: 13.6 g
fiber: 1.4 g
protein: 3.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 208.2 mg
sugar: 34.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.

  3. Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.

  4. Bake in the preheated oven for 15 minutes. Remove from oven, reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

Recipe Yield

1 10-inch pie

Recipe Note

Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.

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