Crumb-Top Rhubarb Custard Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 335 Calories

Ingredients

• 1 cup all-purpose flour
• 1 ½ cups white sugar
• ½ cup milk
• ⅛ teaspoon salt
• ½ cup margarine
• 3 cups diced rhubarb
• 1 teaspoon cornstarch
• ¼ teaspoon nutmeg
• ½ cup firmly packed brown sugar
• 2 slightly beaten eggs
• 1 unbaked 10-inch pie shell

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. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.

Step 3

Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.

Step 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.