Crumb-Top Rhubarb Custard Pie
Ingredients
- 1 unbaked 10-inch pie crust
- 3 cups diced rhubarb
- 1 ½ cups white sugar
- ½ cup milk
- 2 large eggs, slightly beaten
- 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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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Beat flour, brown sugar, and margarine together in a medium bowl using an electric mixer until well combined; sprinkle over top of pie.
- 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.
Source
Original recipe: View Original