Crumb-Top Rhubarb Custard Pie


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.

Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 10 mins
1 10-inch pie


  • 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

  • teaspoon salt

  • 1 cup all-purpose flour

  • ½ cup firmly packed brown sugar

  • ½ cup margarine


  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
14g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 335
% Daily Value *
Total Fat 14g 17%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 208mg 9%
Total Carbohydrate 51g 19%
Dietary Fiber 1g 5%
Total Sugars 35g
Protein 4g
Vitamin C 3mg 13%
Calcium 56mg 4%
Iron 1mg 7%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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