Can I use frozen rhubarb for Rhubarb Custard Pie with Crumb Topping?

Yes, frozen rhubarb works well in Rhubarb Custard Pie with Crumb Topping. Just make sure to thaw it completely and drain off any excess liquid before using it. This helps prevent the custard filling from becoming too watery and ensures the pie sets properly.

How do I know when Rhubarb Custard Pie with Crumb Topping is done baking?

The pie is ready when the edges are set and the center has a slight jiggle. The crumb topping should be golden brown and crisp. As the Rhubarb Custard Pie with Crumb Topping cools, the custard will continue to firm up, making it easier to slice.

How should I store Rhubarb Custard Pie with Crumb Topping?

Store the pie covered in the refrigerator for up to three days. Because it contains a custard filling, refrigeration is necessary to keep it fresh and safe to eat. You can serve Rhubarb Custard Pie with Crumb Topping chilled or gently reheat individual slices.

Easy Rhubarb Custard Pie with Crumb Topping

Description

Rhubarb Custard Pie with Crumb Topping is a classic dessert featuring tart rhubarb baked in a creamy custard filling and topped with a buttery, golden crumble. This easy homemade pie is perfect for spring and summer gatherings, offering a balance of sweet, tangy, and crunchy textures in every bite.

Ingredients

Scale

1 unbaked 9-inch pie crust
3 cups chopped fresh rhubarb
3 large eggs
1 1/2 cups granulated sugar
1 cup milk or heavy cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 cup brown sugar
1/2 cup all-purpose flour (for crumb topping)
1/4 cup unsalted butter, cold and cubed
1/2 teaspoon cinnamon
1/4 cup rolled oats (optional)

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Instructions

Preheat oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish. Chill while preparing the filling.
Wash and chop the rhubarb into small, even pieces.
In a mixing bowl, whisk together eggs, granulated sugar, and vanilla extract until smooth.
Add milk or cream and whisk until combined, then stir in flour to thicken the custard.
Spread the chopped rhubarb evenly over the pie crust.
Pour the custard mixture over the rhubarb, ensuring even coverage.
In another bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly, then stir in oats if using.
Sprinkle the crumb topping evenly over the pie.
Bake for 45–55 minutes until the top is golden and the center is slightly set.
Remove from oven and let cool completely before slicing and serving.

Notes

Use fresh rhubarb for best flavor, but frozen can be used if thawed and drained well.
Do not overbake; the custard should jiggle slightly in the center when done.
Cooling completely helps the pie set properly for clean slices.
Store leftovers in the refrigerator for up to 3 days.
Serve with whipped cream or vanilla ice cream for extra richness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg