Crumb-Top Rhubarb Custard Pie Recipe

Sweet and Tart Fillings

The Crumb-Top Rhubarb Custard Pie Recipe is a delightful dessert that combines the sweetness of custard with the tartness of rhubarb, all wrapped up in a crunchy crumble topping.

This recipe serves 8-10 people and can be made in about an hour and 15 minutes, including preparation time. It requires a few specialty ingredients like pastry dough and rhubarb, but these are easily found at most supermarkets or farmers’ markets.

Here’s what you’ll need to get started:

1 package of frozen puff pastry, thawed
2 cups of fresh rhubarb, cut into 1-inch pieces
1/2 cup of granulated sugar
1/4 cup of all-purpose flour
1/4 teaspoon of salt
1/2 cup of heavy cream
3 large egg yolks
1 tablespoon of unsalted butter, melted
1 teaspoon of vanilla extract
Crumb topping ingredients (see below)

For the crumb topping:

1/2 cup of granulated sugar
1/4 cup of all-purpose flour
1/2 teaspoon of salt
1/2 cup of cold unsalted butter, cut into small pieces
1 tablespoon of oats

To make the crumb topping, combine the sugar, flour, and salt in a small bowl. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the oats.

To assemble the pie, roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer the pastry to a 9-inch pie dish and trim the edges to fit. Fill the pastry with the rhubarb mixture and dot the top with the melted butter.

To make the custard, whisk together the heavy cream, egg yolks, and vanilla extract in a small bowl. Pour the custard over the rhubarb filling and smooth the top with a spatula. Top with the crumb topping and bake for 40-45 minutes, or until the crust is golden brown and the filling is set.

Remove from the oven and let cool to room temperature on a wire rack before serving. This pie is best served warm, but it can be refrigerated overnight and served chilled if desired.

The Crumb-Top Rhubarb Custard Pie Recipe is a delicious dessert that combines the tartness of rhubarb with the sweetness of custard and the crunch of a crumbly topping.

This recipe serves 8-10 people and can be made in about 1 hour 15 minutes, including preparation time.

Here’s what you need to make this pie:

Crust:

2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces

Filling:

3 cups fresh rhubarb, cut into 1-inch pieces
1 cup granulated sugar
1/4 cup cornstarch
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted

Custard:

1 1/2 cups heavy cream
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract

Topping:

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, softened

To make the crust, preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Pour the crumb mixture into a 9-inch pie dish and press it evenly into the bottom and up the sides of the dish. Bake for 15 minutes, then let cool completely.

To make the filling, combine the rhubarb, granulated sugar, cornstarch, eggs, vanilla extract, and melted butter in a large bowl. Mix until well combined, then set aside.

To make the custard, whisk together the heavy cream, egg yolks, granulated sugar, and vanilla extract in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.

Remove the custard from the heat and stir in the melted butter. Let cool to room temperature, then refrigerate for at least 30 minutes or up to several hours.

To assemble the pie, pour the chilled custard over the cooled rhubarb filling, making sure not to disturb the crust. Arrange the crumb topping evenly over the custard, pressing gently into place.

Bake the pie in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and the filling is set.

Remove the pie from the oven and let cool to room temperature on a wire rack. Refrigerate for at least 2 hours or overnight before serving.

Slice and serve, garnished with whipped cream or vanilla ice cream if desired.

Rhubarb filling made with fresh rhubarb, sugar, and spices

This scrumptious Crumb-Top Rhubarb Custard Pie Recipe combines the perfect balance of tangy and sweet flavors, making it a show-stopping dessert for any occasion.

Here’s what you’ll need to create this mouth-watering masterpiece:

Rhubarb Filling:
- 1 pound fresh rhubarb, cut into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Custard:
- 3 large egg yolks
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup heavy cream, optional
Crumb Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces

To prepare the rhubarb filling, combine rhubarb, granulated sugar, flour, cinnamon, and salt in a medium saucepan. Cook over medium heat until the sugar dissolves and the rhubarb releases its juices, about 5-7 minutes.

Meanwhile, prepare the custard by whisking together egg yolks, granulated sugar, flour, and salt in a separate bowl. In another saucepan, combine milk and heavy cream (if using), and heat over medium heat until it starts to simmer.

Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling.

Pour the rhubarb filling into a pre-baked pie crust, leaving about 1/2 inch of space around the edges. Next, pour the custard over the rhubarb filling.

Now it’s time to create the crumb topping: combine flour, granulated sugar, baking powder, and salt in a bowl. Use a pastry blender or your fingers to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Sprinkle the crumb topping evenly over the custard layer. Bake the pie at 375°F (190°C) for about 40-45 minutes, or until the crust is golden brown and the filling is set.

Allow the pie to cool on a wire rack before serving. Enjoy your delicious Crumb-Top Rhubarb Custard Pie!

Custard filling made with eggs, sugar, and milk

The Crumb-Top Rhubarb Custard Pie is a delicious and unique dessert that combines the tanginess of rhubarb with the richness of a custard filling, all topped with a crunchy crumb topping.

Here’s what you’ll need to make this amazing pie:

Rhubarb: 2 cups of fresh or frozen rhubarb, cut into 1-inch pieces
Custard Filling:

Eggs: 3 large eggs
Sugar: 1/2 cup granulated sugar
Milk: 2 cups milk (whole, low-fat or nonfat)
1 tablespoon unsalted butter, melted

Crumb Topping:

All-purpose flour: 1/2 cup all-purpose flour
Brown sugar: 2 tablespoons brown sugar
Oats: 2 tablespoons rolled oats
Butter: 2 tablespoons cold unsalted butter, cut into small pieces

To make the custard filling, preheat your oven to 375°F (190°C). In a medium bowl, whisk together the eggs, sugar, and milk until well combined. Stir in the melted butter.

Roll out one pie crust and place it into a 9-inch pie dish. Fill the pie crust with the rhubarb mixture, mounding it slightly in the center.

Spoon the custard filling over the rhubarb, making sure to leave a 1/2-inch border around the edges of the pie crust.

To make the crumb topping, combine the flour, brown sugar, oats, and cold butter in a small bowl. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Spread the crumb topping evenly over the custard filling, making sure to cover the entire surface of the pie.

Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is set. The crumb topping should be crispy and golden brown.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. Enjoy your delicious Crumb-Top Rhubarb Custard Pie!

The Crumb-Top Rhubarb Custard Pie Recipe is a delicious dessert that combines the tartness of rhubarb with the richness of custard, topped with a crunchy crumb mixture. This recipe makes one 9-inch pie and is perfect for springtime when fresh rhubarb is in season.

Ingredients:

For the Crust:

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice water

For the Filling:

3 cups fresh rhubarb, cut into 1-inch pieces (about 6 stalks)
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
2 large egg yolks

For the Crumb Topping:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cold unsalted butter, cut into small pieces

Instructions:

Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the flour, sugar, and salt for the crust. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable. Form the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Roll out the chilled dough to a thickness of about 1/8 inch and transfer it to a 9-inch pie dish. Trim the edges and press the dough into the corners of the dish.
In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and salt for the filling. Let it sit for about 15 minutes, until the rhubarb starts to release its juices and the mixture becomes syrupy.
In another bowl, whisk together the heavy cream and egg yolks until smooth. Add this mixture to the rhubarb mixture and stir until well combined.
Pour the filling into the pie crust and smooth out the top.
To make the crumb topping, combine the flour, granulated sugar, and cold butter in a bowl. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Spread the crumb topping evenly over the filling.

Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set. A toothpick inserted in the center of the pie should come out clean.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. Enjoy!

Preparing the Crumb Topping

To prepare the crumb topping for the Crumb-Top Rhubarb Custard Pie, you will need the following ingredients:

1 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup chopped pecans or walnuts (optional)

In a medium bowl, combine the flour and sugar.

Add the cold butter to the bowl and use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

If using nuts, stir them in at this point.

Toss the mixture with a fork to distribute the nuts evenly, if using.

Cover the bowl with plastic wrap and refrigerate the crumb topping for at least 30 minutes or up to 2 hours to allow the flavors to meld together and the butter to firm up.

When you are ready to assemble the pie, remove the crumb topping from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

This will make it easier to sprinkle evenly over the rhubarb filling in the next step.

Mix together allpurpose flour, cold butter, and sugar to form a crumbly mixture

Mix together 1 cup of all-purpose flour, 1/2 cup of cold butter (cut into small pieces), and 1/4 cup of granulated sugar in a medium-sized bowl until you have a crumbly mixture.

The key to creating the right texture is to use cold ingredients, so make sure your butter isn’t left out at room temperature for too long before using it. Cold butter will help create a flaky and crumbly texture when mixed with the flour and sugar.

Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overmix, as this can lead to a tough crust.

If you’re using your fingers, rub the cold butter into the flour and sugar until the mixture forms small clumps and looks like wet sand.

Continue mixing until you have achieved a crumbly texture that’s uniform throughout. You may need to stop mixing and scrape down the sides of the bowl occasionally to ensure everything is well incorporated.

The mixture should still look a bit rough and uneven when it’s done – this is perfect for creating a crunchy, golden-brown crust on top of your rhubarb custard pie!

Add in oats, brown sugar, and cinnamon for added texture and flavor

To prepare the crumb topping, start by combining 1/2 cup of all-purpose flour, 1/4 cup of **granulated sugar**, and 1/4 cup of packed **brown sugar** in a medium-sized bowl.

Add 1/2 cup of rolled oats to the bowl, which will provide texture and interest to the crumb topping.

Mix in 1/2 teaspoon of ground **cinnamon**, which will add warmth and depth to the flavor of the crumb topping.

Use your fingers or a pastry blender to work the ingredients together until they form a mixture that resembles coarse crumbs.

This crumb topping is the perfect complement to the sweet and tangy flavors of the rhubarb custard pie, and it’s incredibly easy to make. Simply sprinkle the crumb topping over the filled pie crust before baking, and enjoy the delightful combination of textures and flavors in each bite!

Here are the ingredients needed for the crumb topping:

All-purpose flour
**Granulated sugar**
**Brown sugar**
Rolled Oats
Ground **Cinnamon**

To prepare the crumb topping, you will need to combine the following ingredients:

1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces

Begin by whisking together the granulated sugar, brown sugar, and flour in a medium bowl until well combined.

Add the salt to the bowl and whisk until it is evenly distributed throughout the dry ingredients.

Next, add the cold butter to the bowl and use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

The key is to not overwork the mixture at this stage, as you want to retain some texture and structure for the crumb topping to provide a nice crunch when baked.

Once you have achieved the desired consistency, transfer the crumb mixture to a piece of parchment paper or wax paper and refrigerate for at least 30 minutes to allow it to firm up.

This will make the crumb topping easier to handle and shape into a cohesive mass that will hold its form when placed on top of the rhubarb filling.

Baking the Pie

The process of baking a _Crumb-Top Rhubarb Custard Pie_ is an art that requires precision and attention to detail.

To start, preheat your oven to 375°F, ensuring it’s at the correct temperature for the delicate pastry and custard mixture inside.

Mix together a combination of all-purpose flour, granulated sugar, cold unsalted butter, and a pinch of salt to create the crumb topping.

In a separate bowl, whisk together eggs, browned butter, heavy cream, and a touch of vanilla extract to create the custard filling.

Add in chopped fresh _rhubarb_ and its corresponding sugar amount to balance out the sweetness.

Pour the custard mixture into a prepared pie crust, leaving room at the edges for the crumb topping.

Sprinkle the crumb mixture evenly over the top of the filling, ensuring an even layer.

Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the custard has set.

Allow the pie to cool before serving, letting it rest for a minimum of 30 minutes before slicing.

The end result should be a perfectly balanced combination of sweet and tangy flavors, with a delightful crunch from the crumb topping.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper

To start baking the pie, it’s essential to preheat the oven to 375°F (190°C). This temperature setting will ensure that the crust cooks evenly and the filling sets properly.

Next, prepare a baking sheet by lining it with parchment paper. This will prevent the pie from sticking to the sheet and make cleanup easier.

Roll out one of the pie dough pieces to a thickness of about 1/8 inch (3 mm) and place it into the pie dish. Trim any excess dough from the edges, leaving a 1-inch (2.5 cm) border around the rim.

Fill the pie crust with the rhubarb mixture, mounding it slightly in the center. Make sure to leave a small border of dough around the edges.

Roll out the second piece of pie dough to a thickness of about 1/8 inch (3 mm). Use a pastry cutter or a knife to cut the dough into strips for the crumb topping.

Lay the crumb topping strips on top of the rhubarb mixture, weaving them in and out of each other to form a lattice pattern. Trim any excess dough from the edges.

Carefully place the pie onto the prepared baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is set.

Roll out pie crust and place in pie dish, fill with rhubarb mixture and custard mixture

To make this delicious Crumb-Top Rhubarb Custard Pie, start by preheating your oven to 375°F (190°C).

Next, roll out the pie crust and place it in a standard 9-inch pie dish.

Now it’s time to prepare the rhubarb mixture. Cut 2 cups of fresh rhubarb into 1-inch pieces.

Mix together 1/2 cup of granulated sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice in a separate bowl.
Add the mixed ingredients to the rhubarb and toss until they are evenly coated.

Arrange the rhubarb mixture in an even layer at the bottom of the pie crust.

Now, prepare the custard mixture. In a large bowl, whisk together:

1/2 cup of heavy cream
3 large egg yolks
1/4 cup of granulated sugar
1 teaspoon of vanilla extract

Pour the custard mixture over the rhubarb in the pie crust.

Now it’s time to top the pie with a crumbly oat and brown sugar topping. In a small bowl, mix together:

1/2 cup of rolled oats
2 tablespoons of packed light brown sugar
1/4 teaspoon of salt

Using your fingers, crumble the topping mixture evenly over the custard layer.

Place the pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown and the filling is set.

Let the pie cool on a wire rack for at least 30 minutes before serving. Enjoy your delicious Crumb-Top Rhubarb Custard Pie!

Top with crumb mixture and bake for 4050 minutes or until golden brown

To achieve a perfectly baked pie with a golden-brown crumb topping, follow these instructions carefully.

Baking the Pie:

Preheat your oven to 375°F (190°C). Ensure you are using the correct temperature to ensure even cooking and a delicate crust.

Roll out the pie dough on a floured surface to a thickness of about 1/8 inch. Gently place it into a 9-inch pie dish, trimming any excess dough from the edges.

Fold the edges of the crust under itself to create a decorative border and press gently with your thumb or a fork to seal.

Poke some holes in the bottom of the crust using a fork to allow steam to escape during baking.

Now it’s time to fill your pie shell. Fill it with the delicious rhubarb custard mixture, mounding it slightly in the center. This will help create a beautiful, golden-brown edge when baked.

Top with Crumb Mixture:

In a separate bowl, mix together the granulated sugar, all-purpose flour, and cold unsalted butter until it resembles coarse crumbs. You can use your fingers or a pastry blender to do this.

Add in the browned butter and chopped almonds (if using), stirring until well combined with the crumb mixture.

Sprinkle the crumb mixture evenly over the rhubarb filling, making sure to cover the entire surface. This will give your pie its signature crusty topping.

Bake:

Place the pie on a baking sheet lined with parchment paper and bake for 45-50 minutes or until the crust is golden brown and the filling is set.

To check if the filling is set, gently jiggle the pan. If it’s still wobbly, give it another 10-15 minutes of baking time.

Remove your perfectly baked pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.

The process of baking a delicious **Crumb-Top Rhubarb Custard Pie** requires attention to detail, patience, and a gentle hand.

First, preheat your oven to 375°F (190°C). This temperature is crucial for achieving the perfect balance between the flaky crust and the tender custard filling.

Next, prepare the crumb topping by mixing together **all-purpose flour**, **brown sugar**, and **granulated sugar** in a bowl. Cut in some cold **butter** until the mixture resembles coarse crumbs.

Now, roll out the pie crust and place it in a 9-inch pie dish. Fill the pie crust with a mixture of fresh rhubarb, granulated sugar, and flour. The amount of rhubarb can be adjusted to taste, but a general rule of thumb is to use about 2 cups of cut-up rhubarb.

Next, pour in the custard filling made by mixing together eggs, **heavy cream**, and granulated sugar. The egg should be at room temperature for easier mixing, and make sure not to overmix the batter.

To assemble the pie, top with the crumb mixture, making sure to cover the entire surface. This will give the pie a delicious crunch on top.

Bake the pie in the preheated oven for about 40-50 minutes or until the crust is golden brown and the filling is set. You can check for doneness by inserting a knife into the center of the pie – if it comes out clean, the pie is done.

Once baked, let the pie cool on a wire rack for at least 30 minutes before serving. This will allow the filling to set properly and make it easier to slice.

**Tips and Variations

Use fresh rhubarb for the best flavor and texture.
Add a splash of vanilla extract to the custard filling for extra depth of flavor.
Replace some or all of the granulated sugar with **brown sugar** for a deeper flavor.
Try using different types of milk, such as almond or soy milk, for a non-dairy version.

**Common Issues and Solutions

If your crust is too dark, try covering the edges with foil or a pie shield during baking. If the filling is too runny, bake the pie for an additional 10-15 minutes or until set.

**Conclusion

Baking a Crumb-Top Rhubarb Custard Pie requires patience and attention to detail, but the end result is well worth the effort. With these steps and tips, you’ll be able to create a delicious pie that’s sure to impress your friends and family.

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Crumb-Top Rhubarb Custard Pie Recipe