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Make this delicious rhubarb custard pie recipe for a dessert whole family will love! This classic comfort food features rhubarb flavors that will have you baking it again and again.
It’s the perfect dessert to use up your spring and summer harvest of rhubarb. The tart rhubarb balances out sweet and creamy custard so well. Flaky crust, tart rhubarb, and rich custard… how can you go wrong?!? Yum!
Rhubarb Custard Pie Recipe
Ingredients you will need for Rhubarb Custard Pie:
- 3 C. rhubarb, diced
- 4 T. flour
- 1 C. sugar
- 3 eggs, separated
- 1 T. sour cream
- 1 1/2 C. old-fashioned rolled oats
- 1 C. brown sugar
- 1/2 t. ground cinnamon
- 1/4 C. butter
- 1 (9″) unbaked pie shell
Preheat oven to 400°. In a large bowl, combine diced rhubarb, flour, and sugar.
Brush the bottom of pie shell with egg whites.
In a small bowl, whisk together egg yolks and sour cream until thick. This will the creamy custard.
Add the egg yolk and sour cream mixture to rhubarb mixture and stir well.
Pour the rhubarb and custard mixture into the pie shell.
In another large bowl, combine oats, brown sugar, ground cinnamon, and butter. This will become the crumble topping for your pie.
Cut in the butter until the mixture is crumbly.
Spread the mixture evenly over the pie filling. Bake for 10 minutes. Reduce the oven temperature to 350° and bake 50 minutes more.
Allow time to cool, serve, and enjoy your Rhubarb Custard Pie!
Rhubarb Custard Pie
Ingredients
- 3 C. rhubarb, diced
- 4 T. flour
- 1 C. sugar
- 3 eggs, separated
- 1 T. sour cream
- 1 1/2 C. old-fashioned rolled oats
- 1 C. brown sugar
- 1/2 t. ground cinnamon
- 1/4 C. butter
- 1 9″ unbaked pie shell
Instructions
- Preheat oven to 400°. In a large bowl, combine diced rhubarb, flour, and sugar.
- Brush the bottom of pie shell with egg whites.
- In a small bowl, whisk together egg yolks and sour cream until thick. This will the creamy custard.
- Add the egg yolk and sour cream mixture to rhubarb mixture and stir well.
- Pour the rhubarb and custard mixture into the pie shell.
- In another large bowl, combine oats, brown sugar, ground cinnamon, and butter. This will become the crumble topping for your pie.
- Spread the mixture evenly over the pie filling. Bake for 10 minutes. Reduce the oven temperature to 350° and bake 50 minutes more.
- Allow time to cool, serve, and enjoy your Rhubarb Custard Pie!
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Rhubarb Custard Crumble Video Recipe Transcript
Start Video Transcript
Hi, it’s Kristi in the Rada Cutlery kitchen, and today I’m going to show you how to make a Rhubarb Custard Crumble Pie. This is a recipe out of our cookbook titled 101 Recipes with Rhubarb.
Preheat your oven to 400 degrees. In a large bowl, combine 3 cups of diced rhubarb, 4 tablespoons of flour, and 1 cup of sugar. Brush the bottom and sides of an unbaked pie shell with egg whites. In a small bowl, whisk together 3 egg yolks and 1 tablespoon sour cream until thick.
Add this to the rhubarb mixture and stir well. Pour the rhubarb mixture into the pie shell and set aside. Combine 1 ½ cups of oats, 1 cup brown sugar, ½ teaspoon cinnamon, and ¼ cup butter in a medium bowl. Cut in the butter until the mixture is crumbly. Spread the mixture evenly over the pie filling. Bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake 50 minutes more.
And there you have delicious rhubarb custard crumble pie. Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.
End of Video Transcript
