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Rhubarb Custard Pie

Rhubarb Custard Pie

This Rhubarb Custard Pie features a sweet and tart filling topped with a crumbly topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 pie crust homemade, refrigerated or frozen Use your preferred crust.
Rhubarb Custard Filling
  • 1.5 cups sugar
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 2 large eggs
  • 2 tablespoons milk
  • 3 cups diced rhubarb
Crumb Topping
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup flour
  • 1 teaspoon cinnamon
  • ¼ cup butter softened

Equipment

  • Pie Dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine sugar, flour, salt, eggs, milk, and diced rhubarb. Pour the mixture into the pie crust.
  3. In another bowl, mix sugar, brown sugar, flour, and cinnamon for the crumb topping. Add softened butter and mix until crumbly.
  4. Sprinkle the crumb topping over the rhubarb custard filling.
  5. Bake in the preheated oven for 45 minutes or until the filling is set and the topping is golden.
  6. Allow to cool before slicing and serving.

Notes

Serve with whipped cream or ice cream for added flavor.