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.
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.