Crumb-Top Rhubarb Custard Pie
Description
This easy rhubarb custard pie recipe with a crumb topping and store-bought crust is a tangy-sweet dessert perfect for spring and summer gatherings.
Ingredients
•
1 unbaked 10-inch pie shell
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3 cups diced rhubarb
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1 1/2 cups white sugar
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1/2 cup milk
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2 slightly beaten eggs
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1 teaspoon cornstarch
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1/4 teaspoon nutmeg
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1/8 teaspoon salt
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1 cup all-purpose flour
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1/2 cup firmly packed brown sugar
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1/2 cup margarine
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place pie crust in a 10-inch pie plate. Combine rhubarb, white sugar, milk, eggs, cornstarch, nutmeg, and salt in a large bowl until well mixed; pour into crust.
3
Beat flour, brown sugar, and margarine together in a medium bowl using an electric mixer until well combined; sprinkle over top of pie.
4
Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set and golden brown, about 40 minutes more.