Crumb-Top Rhubarb Custard Pie

This easy rhubarb custard pie with a crumb topping and store-bought crust is a tangy-sweet dessert perfect for spring and summer holidays and parties.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 478 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place pie shell into a 10-inch pie plate. Mix together rhubarb, white sugar, milk, eggs, cornstarch, nutmeg, and salt in a large bowl until well combined. Pour mixture into pie shell.

Step 3

Blend together flour, brown sugar, and margarine in a medium bowl using an electric mixer until well combined. Sprinkle mixture over the top of pie.

Step 4

Bake in the preheated oven for 15 minutes. Remove from the oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to the oven and continue baking until set and golden brown, about 40 minutes more.