Creamy Rhubarb Pie
Submitted by Charline
Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
160 minThis pie bridges the gap between a classic fruit pie and a custard pie, and it does it beautifully.
Four cups of sliced rhubarb get folded into a filling made with beaten eggs, vanilla yogurt, sugar, and a hint of nutmeg. That tart-sweet mixture bakes up into a soft, creamy custard that cradles every pink stalk.
The brown sugar and pecan crumble on top adds buttery crunch and warmth that plays off the rhubarb’s signature pucker.
Works with fresh or frozen rhubarb, so you can make this any time of year.
Chef Tips
- If using frozen rhubarb, don’t drain it. The juice adds moisture and flavor to the custard filling.
- Cover the pie crust edges with foil to prevent them from browning too fast.
- The center should still have a slight jiggle when you pull the pie out. It sets as it cools.
- Real butter is non-negotiable in the crumble topping. Margarine won’t give you the same flaky crunch.
Ingredients
Directions
Thaw rhubarb, if frozen, but do not drain.
Prepare and roll out pastry for single crust pie as directed.
Line a 9 inch pie plate with pastry.
Trim and flute edge of pastry.
Do not prick shell.
For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
Add rhubarb (and juice, if thawed), then gently toss until coated.
Transfer to pastry shell.
Combine ⅓ cup flour and brown sugar.
Cut in butter until crumbly.
Stir in pecans.
Sprinkle crumb mixture on top of pie.
Cover edge of pie with foil.
Bake in a 375 degree F oven 25 minutes more or until pie appears nearly set in center when gently shaken.
Cool on a wire rack.
Refrigerate within 2 hours; cover for longer storage.
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