Amish Rhubarb Custard Pie with Crumb Topping
Traditional rhubarb custard pie pairs tart rhubarb with rich custard to create an unforgettable pie. The crumb topping is optional, but it adds a delightful crunch.
Servings: 8 Servings (9'' pie)
Equipment
- Cast Iron Pie Pan or Regular Pie Plate, 9''
Ingredients
Rhubarb Custard Pie
- 1 pie crust 9 inch, unbaked
- 3 cups rhubarb sliced into 1/4 inch pieces
- 3 eggs
- 1 cup heavy cream
- 1 cup sugar
- 1/4 cup white flour All Purpose Flour
- 1/2 tsp nutmeg ground
- 1/2 tsp. salt
Crumb Topping
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup White Flour All Purpose Flour
Instructions
- Prepare a pie crust according to your preferred recipe (or use a store bought crust). Roll it out and place it in a 9'' pie pan (do not bake yet).
- Place the sliced rhubarb in the unbaked pie shell.
- Beat the eggs, cream and sugar until thoroughly combined (but don't over whip). Add the flour, nutmeg and salt, sifting it in so that it doesn't clump.
- Pour the egg/cream mixture over the rhubarb in the pie shell.
- Prepare a crumb topping by mixing all the crumb topping ingredients together until crumbly. Do not melt the butter, simply cut it into pats and then use your hands to crumble it into the flour and sugar. Sprinkle on top of pie.
- Bake at 400 degrees for 20 minutes. Reduce the heat to 350 and continue to bake for another 50 to 60 minutes until set in the center.
- Allow the pie to cool completely before serving.
Nutrition
Calories: 549kcal | Carbohydrates: 66g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 332mg | Potassium: 229mg | Fiber: 2g | Sugar: 39g | Vitamin A: 928IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg