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–+ servings

Rhubarb Custard Pie

A delightful rhubarb custard pie that combines the tangy flavor of rhubarb with a creamy custard filling, perfect for any spring gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the pie crust and filling
  • 1 each refrigerated or frozen pie crust Store-bought or homemade
  • 1.5 cups sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 2 each eggs
  • 2 tablespoons milk
  • 3 cups diced rhubarb Fresh or thawed frozen rhubarb
For the crumb topping
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter Softened

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Fit the pie crust into a dish and set it aside.
  3. In a mixing bowl, stir together 1 1/2 cups sugar, 3 tablespoons flour, and 1/4 teaspoon salt until well combined.
  4. In another bowl, whisk the eggs, then mix in the milk.
  5. Incorporate the egg mixture into the rhubarb and sugar mixture, then pour the custard filling into the prepared pie crust.
Making the Crumb Topping
  1. Prepare the crumb topping by mixing together 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and 1/4 cup softened butter until crumbly.
Baking
  1. Evenly sprinkle the crumb topping over the rhubarb filling.
  2. Bake for 40-45 minutes or until the filling appears set and the topping is a lovely golden brown.
  3. Allow the pie to cool before slicing and serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 2gSugar: 20g

Notes

Store pie covered in the refrigerator for up to 3-5 days. Reheat in the oven for best texture. Serve with whipped cream, vanilla ice cream, or yogurt.

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