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Crumb-Top Rhubarb Custard Pie

5

0 min

Crumb-Top Rhubarb Custard Pie

Crumb-Top Rhubarb Custard Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

12 persons

Calories

335

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.

Ingredients

  • unbaked 10-inch pie shell: 1 piece
  • slightly beaten eggs: 2 piece
  • rhubarb: 3 cups (diced)
  • ½ cups white sugar: 1 piece
  • milk: 0.5 cup
  • cornstarch: 1 tsp
  • nutmeg: 0.25 tsp
  • salt: 0.125 tsp
  • all-purpose flour: 1 cup
  • firmly packed brown sugar: 0.5 cup
  • margarine: 0.5 cup

Metric Conversion

Stages of cooking

Crumb-Top Rhubarb Custard Pie Photo 21
Crumb-Top Rhubarb Custard Pie Photo 32
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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Crumb-Top Rhubarb Custard Pie Photo 2
  2. Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
    Crumb-Top Rhubarb Custard Pie Photo 3
  3. Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
    Crumb-Top Rhubarb Custard Pie Photo 4
  4. Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
    Crumb-Top Rhubarb Custard Pie Photo 5

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