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Crumb-Top Rhubarb Custard Pie

Rated as 5 out of 5 Stars
2

"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 335
Original recipe yields 12 servings (1 10-inch pie)

Directions

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  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.

Nutrition Facts


Per Serving: 335 calories; 13.6 51 3.6 28 208 Full nutrition

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Reviews

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I’m not a baker, but this is a fool-proof recipe! I’ve made it several times and it always comes out great.

This pie is delicious! It is my favorite. Not too sweet and the rhubarb is not over powering.

This pie is truly delicious!