Rhubarb Custard Pie with Crumb Topping

This rhubarb pie splits the difference between a fruit pie and a custard pie, and the crumb topping seals the deal. Chopped rhubarb tossed with sugar and flour sits in a pre-baked shell, bound by a simple egg and vanilla custard that sets around the fruit as it bakes. The streusel on top bakes into a golden, crumbly crust.

Letting the sugared rhubarb stand for 15 minutes before assembling is a step worth respecting. The sugar draws out moisture and starts dissolving, so the filling cooks more evenly and the rhubarb softens without releasing a flood of juice into the crust.

The two-temperature bake matters too. Starting high sets the custard quickly to prevent a soggy bottom, then dropping the heat lets the filling cook through gently without curdling the eggs or burning the crumb topping.

Chef Tips

• Pre-bake the shell with fork pricks to prevent puffing. This sets the crust so it stays crisp under the wet filling.
• Cut rhubarb into even ½-inch pieces so everything cooks at the same rate. Larger chunks may still be tough when the custard sets.
• Cool completely before slicing. The custard needs time to firm up, or you’ll get a runny slice.
• Store in the refrigerator since this has an egg custard filling.

Variations

• Add a handful of sliced strawberries to the rhubarb for a classic strawberry-rhubarb twist.
• Stir a pinch of cardamom or nutmeg into the filling for a warm spice note.
• Use brown sugar in the crumb topping instead of white for a deeper, more caramel-like flavor.