Prep 15 mins
Cook 1 hr
There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. It came from a friend at work and was tried and approved by another co-worker before I finally tried it last night. I think the topping really finishes it off. NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. (I would have done the same with the topping but DH made the topping for me while I was making the filling.)
- Preheat the oven at 350 degrees F.
- Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
- Pour into unbaked pie shell.
- Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
- Sprinkle topping mixture over the rhubarb filling.
- Bake for one hour at 350 degrees F.
The best recipe you could use, same as my great grandma's recipe that my mom and many other family members used
Delicious! I wanted to try a new version of my favorite pie! This was perfect. I made 3 changes: used 5 cups of rhubarb, 1 C of sugar and a dash of cinnamon. I also used a silicone crust shield after 30 mixtures to prevent the edge from over browning. It was perfect, didn't overflow and had a beautiful finish to the shape of the pie. It was gobbled very quickly and making it again!
Delicious! This is the first time I made rhubarb pie, and we all loved it! I used a 9.5" pyrex pie plate, and the filling fit perfectly. I subbed 1/4 cup brown sugar in the crumb topping, and added about 1 tsp cinnamon to the filling, a scant 1/2 tsp cinnamon to the topping, and 1.5 tsp vanilla to the filling. So yummy; thanks!<br/><br/>Update: This pie also make terrific blueberry pie! I use about 5+ cups (I also increase the rhubarb when making rhubarb pie). My husband prefers double crust blueberry pie, and the filling and bake time still work perfectly!