Crumb-Top Rhubarb Custard Pie

Name: Crumb-Top Rhubarb Custard Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 10-inch pie
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

Rating: 5 stars

3 Ratings
3 Reviews
1 Photo

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.

By Karen

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Recipe Summary

prep:

15 mins

cook:

55 mins

total:

1 hr 10 mins

Servings:

Yield:

1 10-inch pie

Nutrition Info

Directions

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

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