Right about now everyone who has a rhubarb plant in their back yard seems to be trying to get rid of their extra rhubarb since it is flourishing right now. And of course, I am more than happy to help take some of it off of their hands!
Every since I tried Joy the Baker's Easy No-Roll Pie Crust, I knew many more pies would be in my future. No more store-bought pie crusts for this girl! And when I saw this Creamy Rhubarb Custard Pie on Sugarcrafter, I had to whip one up for last week's dessert.
Since I had so much rhubarb on hand, I actually whipped up two of these. Luckily I was smart enough to drop one off at my parent's house though, or else I would have eaten TWO pies last week! This pie is so incredibly delicious. The thick flaky pie crust pairs perfectly with the sweet filling, and the crumbled topping adds the right amount of 'crunch'!
This recipe makes one pie, but it can easily be doubled if you have an abundance of rhubarb kicking around. This pie recipe is from Sugarcrafter.
Rhubarb Custard Pie
- 1 pie crust (I used Joy the Baker's Easy No-Roll Pie Crust)
- For the filling:
- 1 cup sugar
- 1/4 cup flour
- 2 eggs, lightly beaten
- 6 ounces vanilla greek yogurt
- 3 1/2 - 4 cups sliced rhubarb
- For the crumble topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup cold butter
- 1/4 cup rolled oats
- Prepare your pie crust (or roll out a pre-made one) and place it in a pie plate. Set aside in the refrigerator while you make the filling and topping
- Preheat the oven to 400 F
- In a large bowl, Whisk together the sugar and flour
- Add the eggs and yogurt to the dry ingredients, and mix well
- Fold in the sliced rhubarb (frozen works too!) and pour the filling into the prepared pie crust
- In a second large bowl, mix together the flour, brown sugar, cinnamon and rolled oats
- Using a cheese grater, grate your butter into the dry ingredients and mix well until the mixture is crumbly (there will still be small chunks of butter present, this is good!)
- Sprinkle the topping all over the pie
- Bake for 15 minutes at 400 F
- Reduce the heat to 350 F and bake for 30 - 40 minutes, or until the top is golden brown (and your house will smell amazing!)
- Let cool completely on a wire rack, and then let set in the refrigerator for a minimum of 2 hours
- Store in the refrigerator (if it lasts long enough to store)