Rhubarb Custard Pie Recipe

Make a Homemade Custard Pie
With Optional Strawberries

Here is a quick and easy Homemade Rhubarb Custard Pie Recipe with (optional) strawberries that will have everyone coming back for seconds!

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Use fresh OR frozen rhubarb for this recipe!

If you've still got lots of rhubarb in your freezer, here is a recipe idea for you!

I made this pie recipe yesterday for the guests I was receiving in the evening.

I used a store-purchased pie curst for the pastry, and I was very happy with the way the pie turned out!

It looked marvellous ... and was was scrumptiously scrumptious too!

Note - You can use this same recipe to make a delicious "Strawberry Rhubarb Custard Pie", by substituting 1 cup of the chopped rhubarb with 1 cup of sliced strawberries.

Ingredients

FOR THE PIE

9" unbaked pie crust (here is the pie dough recipe I use)
2 cups chopped rhubarb (if using frozen rhubarb, allow the rhubarb to thaw over a strainer, and discard the excess liquid)
3 eggs, medium size
1 1/2 cups granulated sugar
2 tbsps. all purpose flour
1 tbsp. lemon juice
nutmeg, to taste (optional)

FOR THE TOPPING

1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup oats
3 - 4 tbsps. all purpose flour

Directions

FOR THE PIE

Line the pastry pie crust with the rhubarb.

In a medium sized bowl, beat the eggs well, and then add the sugar and the flour and mix till well combined.

Add lemon juice to the above mixture, and add nutmeg to taste, continuing to mix well.

Pour mixture over rhubarb in pie crust.

FOR THE TOPPING

In a medium sized bowl, mix the butter and the brown sugar with a fork till well mixed.

Add the oatmeal and mix.

Add the flour, and mix, a tablespoon at a time, till mixture resembles coarse crumbs.

Sprinkle the crumb topping over the pie filling.

Bake at 425° F for 15 minutes, and then reduce heat to 375° F , and bake for about 40 minutes, or until rhubarb is tender, and filling starts to bubble.

Serve warm or cool with ice cream or whipped cream.

Serves 6.

Enjoy!