Featured Image - Recipe for Rhubarb Custard Crumble Pie

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When May arrives, I start looking for rhubarb in the store to make a pie. This Rhubarb Custard Crumble Pie is one our family loves. Filled with tart rhubarb and a custard filling, then topped with a sweet crumble. It’s especially delightful with a dollop of whipped cream on top.

Freshly Baked Rhubarb Custard Pie

I began making Rhubarb Custard Pie when I was newly married and used Grandma Vogts’ recipe. At that time, I placed a second crust on the top. It was good, and we all enjoyed it. Since then, however, it has gone through a few revisions. Instead of a top crust, I now use a crumble, and I have also added more custard sauce to the recipe, as the old one was always pretty thick.

My Grandma Swiler was always intrigued by the rhubarb custard combination, and we had many conversations about it. I think she would have liked this recipe.

Cutting the Rhubarb

As a girl, my mom and grandma always had rhubarb in their gardens, so when the end of May arrived, it was time to harvest the long stalks of green vegetable. Yes, rhubarb is a vegetable, despite it’s use in pies, jams, and other desserts. And our garden rhubarb was always green, not the pretty red rhubarb that you find in the stores.

Rhubarb Custard Pie Served on Blue Willow Plates

If you’ve never tasted rhubarb before, it’s quite tangy. So, sugar is always required when working with it, whether you’re making a pie, a crumble, or a sauce to put over ice cream. I recently saw a recipe for rhubarb scones, and I’m eager to give that a try. I’ll be sure to report back if it turns out well!

Serve Warm Crumble with Vanilla Ice Cream

When browsing rhubarb recipes you may find those that include other spring fruits, such as strawberries or blueberries. These two fruits go really well with the flavor and tartness of rhubarb, especially when made into a crumble, crisp, or pie.

 

Recipes with Rhubarb, Strawberries, and Blueberries

 

Ingredients for Rhubarb Custard Crumble Pie

(See the full recipe at the bottom of this post.)

  • red rhubarb, diced

Single Pastry

  • all-purpose flour
  • salt
  • vegetable shortening
  • cold water

Custard Filling

  • granulated sugar
  • all-purpose flour
  • eggs
  • water
  • lemon juice
  • vanilla extract
  • kosher salt
  • freshly ground nutmeg

Crumb Topping

  • all-purpose flour
  • granulated sugar
  • ground nutmeg
  • butter

 

Instructions for This Recipe

Ingredients for this Recipe

Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare your rhubarb by cleaning and slicing it into 1/2″ pieces. Place diced rhubarb in a large bowl.

 

Prepare the Pastry

In a medium bowl, combine the all-purpose flour and salt. Mix together.

Cut in Vegetable Shortening to Resemble Crumbs

Using a pastry fork, cut the vegetable shortening into the flour mixture until small pebbles form.

Add cold water in two parts, mixing between each addition, until the dough forms a ball.

Roll Pastry Dough to Large Oval or Rectangle

Roll dough out onto a lightly floured surface to fit a 9″ pie plate. Place dough in pie plate and crimp top edges.

Place sliced rhubarb in the unbaked pie shell.

 

Make the Custard Filling

In a medium bowl, combine granulated sugar, all-purpose flour, large eggs, water, lemon juice, vanilla extract, kosher salt, and freshly ground nutmeg. Mix until blended. Mixture will be thick.

Whenever possible, I try to use freshly ground nutmeg in my recipes. Especially those that involve custard. You can really taste the difference!

Pour Custard Over Sliced Rhubarb

Pour the custard filling over the rhubarb, using a rubber spatula to distribute it to the edges.

 

Prepare the Crumb Topping

In a small bowl combine all-purpose flour, granulated sugar, and ground nutmeg. Mix to combine.

With a blending fork, cut in small slices of butter to the flour mixture until crumbly.

Sprinkle Crumb Topping over the Rhubarb Custard Filling

Sprinkle mixture over the rhubarb custard filling.

Bake Pie Until a Golden Brown on Top and Custard Has Set in Middle

Bake in preheated oven for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake an additional 40-45 minutes until the pie has set in the center.

Serve Rhubarb Custard Pie with Whipped Topping

Allow to cool before serving. Serve with a generous dollop of whipped cream.

This recipe will serve 8 people. Cover leftovers with plastic wrap or aluminum foil and refrigerate up to 3 days.

See more Pie Recipes Here. Browse Desserts Here.

 

Featured Image - Recipe for Rhubarb Custard Crumble Pie

Rhubarb Custard Crumble Pie

This Rhubarb Custard Crumble Pie is one our family loves. Filled with tart rhubarb and a custard filling, then topped with a sweet crumble. It’s especially delightful with a dollop of whipped cream on top.
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Serving Size 8

Ingredients 

  • 4 cups red rhubarb (diced)

Single Pastry

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 7 tablespoons vegetable shortening
  • 1/4 cup cold water

Custard Filling

Crumb Topping

Instructions

  • Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
    Prepare your rhubarb by cleaning and slicing it into 1/2" pieces. Place diced rhubarb in a large bowl.

Prepare the Pastry

  • In a medium bowl, combine the all-purpose flour and salt. Mix together.
  • Using a pastry fork, cut the vegetable shortening into the flour mixture until small pebbles form.
  • Add cold water in two parts, mixing between each addition, until the dough forms a ball.
  • Roll dough out onto a lightly floured surface to fit a 9" pie plate. Place dough in pie plate and crimp top edges.
  • Place sliced rhubarb in the unbaked pie shell.

Make the Custard Filling

  • In a medium bowl, combine granulated sugar, all-purpose flour, large eggs, water, lemon juice, vanilla extract, kosher salt, and freshly ground nutmeg. Mix until blended. Mixture will be thick.
  • Pour the custard filling over the rhubarb, using a rubber spatula to distribute if necessary.

Prepare the Crumb Topping

  • In a small bowl combine all-purpose flour, granulated sugar, and ground nutmeg. Mix to combine.
  • With a blending fork, cut in small slices of butter to the flour mixture until crumbly.
  • Sprinkle mixture over the rhubarb custard filling.
  • Bake in preheated oven for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake an additional 40-45 minutes until the pie has set. Allow to cool before serving. Serves 8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 416kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 57mg | Sodium: 331mg | Potassium: 210mg | Fiber: 2g | Sugar: 44g | Vitamin A: 255IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg

 

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