Rhubarb: Rhubarb Custard Pie with Crumb Topping

posted by Nikki 09-17-102 4:02 AM

Rhubarb Custard Pie With Crumb Topping

1( 9") pie shell, unbaked
1 1/2 c Sugar
Dash of salt
1/2 tsp Vanilla
1/2 c Flour
1/4 c Butter or margarine
4 1/2 c Rhubarb, 1/2" pieces
1/4 c Flour
2 Eggs
1/2 c Sugar


Prick pastry shell with fork. Bake at 450 for 5 minutes. Cool.

Combine rhubarb with sugar, flour and salt. Let stand 15 minutes. Beat eggs slightly. Add vanilla. Stir egg mixture into rhubarb. Turn into pastry shell.

For Topping; stir together flour and sugar. Cut in butter until it resembles coarse crumbs. Sprinkle over pie.

Bake in 425 oven for 15 minutes, then reduce heat to 350. Bake for 30 minutes
more. Cool completely before serving. Store pie in refrigerator.

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