Rhubarb Custard Pie
Full of tart fresh rhubarb, this pie comes together quickly for a delicious early summer dessert.
Servings: 8 servings
Ingredients
- 1 pie crust
- 10 ounces rhubarb chopped, about 2 ½ cups
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
For the topping
- 1/2 cup all-purpose flour
- 4 tablespoons melted butter
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and lay your pie crust in a 9-inch pie pan. Chill while you prepare the filling.
- If not already done, chop rhubarb into small pieces, about the size of blueberries.
- In a bowl, mix together 1 cup sugar and 1/3 cup flour. In another bowl, whisk together eggs, sour cream, and vanilla until blended, then stir into sugar-flour mixture and whisk until smooth.
- For the topping, mix together 1/2 cup flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and melted butter with a fork until it is blended and crumbly. (You can also do this in a food processor using the pulse function.)
- Place chilled crust on a baking sheet. Add the rhubarb in an even layer. Pour the custard mixture over the rhubarb; it's OK if it isn't completely covered. Scatter on the crumble topping.
- Bake for about 50 minutes, until top is golden. Let cool completely before cutting.
Notes
- You can make this recipe gluten free by using a gluten free pie crust and swapping the flour for gluten free flour or almond meal.
- If using frozen rhubarb, make sure it is completely thawed and well drained.
