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Rhubarb Custard Pie with Crumb Topping

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Submitted by bor

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

Filling
1 1
EACH EACH PIE SHELL (9 INCH)
9" single crust
4 ½ 1.1
CUPS L RHUBARB
into 1/2" pi *
1 ½ 355
CUPS ML SUGAR
¼ 59
1 1
DASH DASH SALT *
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
Crumb topping
½ 118
½ 118
CUP ML SUGAR
¼ 59
CUP ML BUTTER
or margarine

Directions

Prick pastry shell with fork.

Bake @ 450℉ (230℃) for 5 minutes.

Cool.

Combine rhubarb with sugar, flour and salt. Let stand 15 minutes.

Beat eggs slightly. Add vanilla.

Stir egg mixture into rhubarb.

Turn into pastry shell.

For Topping;stir together flour and sugar.

Cut in butter until it resembles coarse crumbs.

Sprinkle over pie.

Bake in 425 degree oven for 15 minutes, then reduce heat to 350℉ (180℃).

Bake for 30 minutes more.

Cool completely before serving.

Store pie in refrigerator.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 386 29% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 161mg 7%
Total Carbohydrate 22g 22%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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