Easy Rhubarb Custard Pie with Crumb Topping

Finding the perfect dessert that combines tart and sweet flavors can feel like searching for a needle in a haystack. Between juggling family preferences and trying to make something that feels both comforting and special, it’s easy to get stuck in a rotation of the same old pies and cakes. That’s especially true during spring when fresh ingredients are just starting to show up at farmers’ markets.

But this rhubarb custard pie with crumb topping hits all the right notes: it’s creamy and tangy, uses simple ingredients you can easily find, and that buttery crumb topping takes it from good to absolutely memorable. Plus, it’s the kind of dessert that makes everyone at the table ask for the recipe.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find both green and red varieties at the store, and either one will work great in this pie. The color doesn’t affect the taste – red rhubarb isn’t necessarily sweeter than green, though many people prefer the rosy color it gives to desserts. Look for stalks that are firm and crisp, similar to celery, and avoid any that are limp or have soft spots. While thin stalks are generally more tender, thicker ones work just fine when chopped into smaller pieces for pie. If you’re using frozen rhubarb, thaw and drain it well before adding it to your pie to prevent excess liquid from making your filling runny.

Options for Substitutions

While some ingredients in this pie are essential, there are several ways you can switch things up:

• Rhubarb: Fresh rhubarb is best, but frozen works too – just thaw and drain it well first. If you’re out of rhubarb completely, you can try strawberries (reduce sugar to 1 cup) or tart apples (add 1 teaspoon cinnamon).
• Pie shell: Store-bought or homemade both work great. For a different twist, try a graham cracker crust, though it might get softer under the custard filling.
• Vanilla essence: Vanilla extract is perfect here, but you could also use almond extract (use just 1/4 teaspoon) or vanilla bean paste for a change.
• Butter: For the crumb topping, you can use margarine or coconut oil instead of butter. If using coconut oil, keep it cold and solid when mixing the topping.
• All-purpose flour: For the filling and topping, you can swap in whole wheat flour, though it will give a slightly nutty taste. For gluten-free options, try a 1-to-1 baking flour blend.

Watch Out for These Mistakes While Baking

The biggest challenge when making rhubarb custard pie is dealing with excess moisture – to avoid a soggy bottom crust, try tossing your chopped rhubarb with sugar and letting it sit in a colander for 30 minutes to drain excess liquid before adding it to your pie.

Getting the custard filling just right can be tricky, so make sure your eggs are at room temperature before mixing, and whisk them thoroughly with the sugar and flour to prevent any lumps that could create an uneven texture.

When it comes to the crumb topping, avoid overmixing the butter with the flour and sugar – use cold butter and work it in with your fingertips just until you get coarse crumbs, as overmixing will result in a tough, cookie-like crust instead of that perfect crumbly texture.

For the best results, place your pie on the bottom rack of the oven for the first 15 minutes to ensure the bottom crust gets properly baked, then move it to the middle rack to finish baking until the filling is set and the crumb topping is golden brown.

What to Serve With Rhubarb Custard Pie?

This tart and creamy pie calls for some simple but perfect accompaniments to make it even more special. A scoop of vanilla ice cream is my go-to choice – the cold, sweet cream is just perfect against the warm, tangy rhubarb filling. If you’re not in the mood for ice cream, a dollop of freshly whipped cream or even a pour of cold heavy cream works beautifully too. For a nice temperature contrast, try serving the pie slightly warm with your chosen topping, and if you’re feeling fancy, add a sprinkle of crushed pistachios or a light dusting of powdered sugar on top.

Storage Instructions

Keep Fresh: Since this pie contains eggs and custard, it needs to be kept in the refrigerator. Place it in an airtight container or wrap it well with plastic wrap, and it’ll stay good for up to 4 days. The crumb topping might soften a bit in the fridge, but it’ll still taste great!

Freeze: While you can freeze this pie, the custard texture might change slightly when thawed. If you want to freeze it, wrap it tightly in plastic wrap and then aluminum foil, and it’ll keep for up to 2 months. Just know that the crumb topping won’t be quite as crispy after freezing.

Serve Again: When you’re ready to enjoy your chilled pie, let it sit at room temperature for about 20-30 minutes before serving. This helps bring out the flavors and lets the custard soften up a bit. If you’re working with a frozen pie, thaw it overnight in the refrigerator.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 250-270 g

Ingredients

For the pie shell:

• 1 nine-inch pie shell

For the rhubarb filling:

• 1 pinch salt
• 4 1/2 cups chopped rhubarb
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 tsp vanilla essence (use pure vanilla extract for best flavor)
• 2 eggs (large, at room temperature for better emulsion)
• 1 1/2 cups sugar

For the crumb topping:

• 1/2 cup sugar (granulated white sugar)
• 1/4 cup butter (cold, cut into small pieces)
• 1/2 cup all-purpose flour

Step 1: Prepare and Pre-bake the Pie Shell

Begin by pricking the bottom and sides of the pie shell with a fork to prevent it from bubbling up during baking.

Preheat your oven to 450°F (232°C) and bake the pie shell for 5 minutes.

This step helps create a crispy crust that holds up well with the pie filling.

Step 2: Prepare the Rhubarb Filling

In a bowl, combine the rhubarb with flour, a pinch of salt, and sugar.

Mix well and let this rhubarb mixture sit for 15 minutes to allow the flavors to meld together and to slightly soften the rhubarb.

Step 3: Incorporate the Eggs and Vanilla

While the rhubarb is sitting, beat the eggs slightly in a separate bowl and add vanilla to them.

Stir the eggs and vanilla into the rhubarb mixture, ensuring everything is well combined.

Pour this prepared filling into the pre-baked pie shell, spreading it evenly.

Step 4: Prepare the Crumb Topping

In another bowl, stir together flour and sugar for the topping.

Cut butter into this mixture until it becomes crumbly and well incorporated.

You can use a fork or pastry cutter for this step.

Once ready, sprinkle the crumb topping evenly over the pie.

Step 5: Bake the Pie

Preheat the oven to 425°F (218°C).

Bake the pie at this temperature for 15 minutes.

Then, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 30 minutes.

The pie is done when the crust is golden brown and the rhubarb filling is bubbling.

Allow the pie to cool before serving.