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My review
Crumb-Top Rhubarb Custard Pie
2
Karen
"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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Ingredients
1 h 10 m servings 335Original recipe yields 12 servings (1 10-inch pie)
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- US
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Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
- 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.
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Reviews
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4/27/2019
I’m not a baker, but this is a fool-proof recipe! I’ve made it several times and it always comes out great.
4/27/2019
This pie is delicious! It is my favorite. Not too sweet and the rhubarb is not over powering.