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Rhubarb Custard Pie

A delightful combination of tart rhubarb and sweet custard, baked into a comforting pie that’s perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pie crust 1 refrigerated or frozen pie crust Store-bought or homemade
  • 1.5 cups 1 1/2 cups sugar Divided into two parts
  • 3 tablespoons 3 tablespoons flour For the filling
  • 1/4 teaspoon 1/4 teaspoon salt
  • 2 large 2 eggs
  • 2 tablespoons 2 tablespoons milk Preferably whole milk
  • 3 cups 3 cups diced rhubarb Fresh or frozen
Crumb Topping
  • 1/4 cup 1/4 cup sugar
  • 1/4 cup 1/4 cup brown sugar
  • 1/2 cup 1/2 cup flour For the topping
  • 1 teaspoon 1 teaspoon cinnamon For flavor
  • 1/4 cup 1/4 cup butter Softened

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust into a pie pan. If using a refrigerated crust, let it sit at room temperature for a few minutes.
  3. In a sizeable mixing bowl, combine 1 1/2 cups sugar, 3 tablespoons flour, and 1/4 teaspoon salt. Add the eggs and milk, whisking until smooth.
  4. Gently fold in the diced rhubarb.
  5. Pour the filling into the prepared pie crust.
Crumb Topping
  1. In a separate bowl, mix together 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon.
  2. Cut in the softened butter until crumbly.
  3. Sprinkle the crumb topping over the rhubarb filling.
Baking
  1. Bake for 40-50 minutes, or until the filling is set and the topping is golden brown.
  2. Allow the pie to cool before serving.

Notes

Serve at room temperature with whipped cream or vanilla ice cream. Store in the refrigerator for up to 4 days or freeze for up to 3 months.