Name: Crumb-Top Rhubarb Custard Pie recipe
Ingredients: 1 unbaked 10-inch pie shell;2 slightly beaten eggs;3 cups diced rhubarb;1 ½ cups white sugar;½ cup milk;1 teaspoon cornstarch;¼ teaspoon nutmeg;⅛ teaspoon salt;1 cup all-purpose flour;½ cup firmly packed brown sugar;½ cup margarine

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Ingredients

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

Nutrition Info

335.3 calories carbohydrate: 51 g cholesterol: 28.1 mg fat: 13.6 g fiber: 1.4 g protein: 3.6 g saturatedFat: 2.9 g servingSize: - sodium: 208.2 mg sugar: 34.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
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.

Recipe Yield

1 10-inch pie

Recipe Note

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.

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