Crumb-Top Rhubarb Custard Pie
1 unbaked 10-inch pie shell
2 slightly beaten eggs
3 cups diced rhubarb
1 ½ cups white sugar
½ cup milk
1 teaspoon cornstarch
¼ teaspoon nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup margarine
Preheat the oven to 400 degrees F (200 degrees C).
Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
There are no reviews for this recipe yet, use a form below to write your review