Ready in 1 hour 30 minutes
Best with whipped cream or ice cream
Line 9" pie plate with pastry crust.
Place Rhubarb in bowl
Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with Rhubarb
pour into unbaked pastry-lined pie plate.
Dot with butter or margarine
Top with crumble topping (see crumble topping)
Bake at 400 degrees F for 50-60 minutes
Cream butter and brown sugar together.
Cut in flour
Crumble to cover pie
gauby 2y agoYum - only reason I tried this recipe was because I had rhubarb I wanted to use up. It turned out I didn't have enough so I used 1 Granny Smith with the rhubarb. It was amazing. Only other thing I would suggest is to cut the topping in half as that was a little to thick for my tastes.
atscott 2y agoMy husband's favorite non-chocolate dessert is a rhubarb custard pie his grandmother made. However, I seem to have misplaced her recipe. I tried this one and was pleasantly surprised! This was almost like hers. She used a double crust, which is what I did here as well. I would make it again, but would try harder to find grandma's recipe first. The flavor is excellent!
Breezyoak 3y agoDelish!!!! Will definitely make this again!
Futurepastrychef 4y agoVery good! I would definitely make this again. I also used only half rhubarb and half raspberries which made the pie twice as good!
Johnbreen 5y agoAbsolutely delicious!! But my crumble topping turned out like a crunchy crust.
JanetJake 6y agoEveryone of my guests loved this pie. Very easy to make too.
email@example.com 9y ago[I posted this recipe.]