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Rhubarb Custard Pie

kelsey
Rhubarb Custard Pie has tart rhubarb, creamy custard and a crunchy crumb topping!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Servings 8

Ingredients
  

  • 1 homemade*, refrigerated or frozen pie crust

Rhubarb Custard Filling

  • 1 ½ c sugar
  • 3 tablespoon flour
  • ¼ teaspoon salt
  • 2 eggs
  • 2 tablespoon milk
  • 3 c diced rhubarb

Crumb Topping

  • ¼ c sugar
  • ¼ c brown sugar
  • ½ c flour
  • 1 teaspoon cinnamon
  • ¼ c butter softened

Instructions
 

  • Preheat oven to 350°F.
  • Unroll pie crust and place in a pie plate.
  • In a large bowl, whisk together the sugar, flour, salt, eggs and milk; stir in the diced rhubarb.
  • Pour the filling into the pie crust.
  • In another bowl, combine the dry ingredients for the topping. Then, add the butter and stir until it's crumbly.
  • Sprinkle the crumb topping over the custard filling.
  • Bake the pie for 40 minutes, then cover with foil and bake an additional 10-15 minutes. The pie is done when the center of the custard filling is set (has very little jiggle).

Notes

*Here's a link to my favorite homemade crust!
Keyword pie, rhubarb
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!