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Rhubarb Custard Pie

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 8

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!