For best results, use fresh, firm rhubarb stalks. If the crust edges start to brown too quickly, cover them with foil or a pie shield during the last 15-20 minutes of baking. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Crumb-Top Rhubarb Custard Pie
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS12
Celebrate the vibrant tartness of rhubarb with this comforting custard pie, crowned with a buttery, crumbly topping. A delightful balance of sweet and tangy, this pie is sure to become a springtime favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol32 mg
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Fiber2 g
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Protein5 g
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Saturated Fat5 g
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Sodium230 mg
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Sugar48 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepPlace pie crust in a 10-inch pie plate. In a large bowl, combine rhubarb, granulated sugar, milk, eggs, cornstarch, nutmeg, and salt. Mix well and pour the mixture into the prepared pie crust. (10 minutes)
03
StepIn a medium bowl, combine flour and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle the crumb mixture evenly over the rhubarb filling. (10 minutes)
04
StepBake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set and the crust and topping are golden brown, about 40 minutes more. (55 minutes)
05
StepLet the pie cool completely on a wire rack before slicing and serving. (2 hours)
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RECIPE REVIEWS
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Sabina Blanda
Jun 25, 2025The crust turned out beautifully using your instructions. Thank you!
Juanita Donnelly
Jun 24, 2025My family loved this pie! It's definitely going into our regular rotation.
Lance Rippin
Jun 22, 2025Absolutely delicious! The crumb topping was perfectly crisp.
Modesto Senger
Jun 16, 2025I added a bit of ginger to the filling and it was amazing!
Conner Maggio
Jun 4, 2025Easy to follow and the results were fantastic. Will be making again!