Rhubarb Custard Pie
Rhubarb Custard Pie has tart rhubarb, creamy custard and a crunchy crumb topping!
Servings: 8
Calories: 433kcal
Ingredients
- 1 homemade*, refrigerated or frozen pie crust
Rhubarb Custard Filling
- 1 1/2 cups sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons milk
- 3 cups diced rhubarb
Crumb Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/4 cup butter softened
Instructions
- Preheat oven to 350°F.
- Unroll pie crust and place in a pie plate.1 homemade*, refrigerated or frozen pie crust
- In a large bowl, whisk together the sugar, flour, salt, eggs and milk; stir in the diced rhubarb.1 1/2 cups sugar, 3 tablespoons flour, 1/4 teaspoon salt, 2 eggs, 2 tablespoons milk, 3 cups 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.1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, 1/4 cup butter
- 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!
Nutrition
Calories: 433kcal | Carbohydrates: 74g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 212mg | Potassium: 196mg | Fiber: 2g | Sugar: 50g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 0.8mg