Best 4 Crumb Top Rhubarb Custard Pie Recipes
Indulge in the delightful harmony of tart rhubarb and creamy custard, enveloped in a delectable crumb topping. This classic Crumb Top Rhubarb Custard Pie is a quintessential dessert that embodies the essence of homemade goodness. With its vibrant filling and rustic charm, this pie is a true crowd-pleaser. It is perfect for any occasion, be it a family gathering, a summer picnic, or a cozy night in. The recipe features a flaky pie crust that encases a luscious filling made from fresh rhubarb, sugar, and spices. The custard layer adds a velvety richness, while the crumb topping provides a delightful textural contrast. This article also includes a collection of additional recipes that celebrate the versatility of rhubarb. Discover a refreshing Rhubarb Lemonade perfect for a hot summer day, a tangy Rhubarb BBQ Sauce to elevate your grilling game, and a unique Rhubarb Salsa that adds a zesty twist to your favorite Mexican dishes. With its detailed instructions and helpful tips, this comprehensive guide will transform you into a master baker, ready to create a dessert that will leave your taste buds wanting more.
Let's cook with our recipes!
RHUBARB CUSTARD PIE WITH STREUSEL CRUMB TOPPING
A tangy, creamy, delightful pie. I've been known to make rhubarb lovers out of unexpecting friends! This is one of my favorite desserts--hands down.
Provided by LindseyKay
Categories Pie
Time 47m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prick pie shell with fork and bake at 450 for 5 minutes.
- Combine rhubarb, flour, salt,sugar, and let sit for 15 minutes.
- Beat eggs slightly and add vanilla.
- Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
- Topping:.
- Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
- Sprinkle over pie.
- Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Nutrition Facts : Calories 433.8, Fat 14.7, SaturatedFat 6, Cholesterol 61.8, Sodium 208.2, Carbohydrate 72.4, Fiber 2.4, Sugar 50.8, Protein 4.8
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE
Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 2h
Number Of Ingredients 11
Steps:
- Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
- Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
- Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
- Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
- Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.
Nutrition Facts : Calories 456 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
RHUBARB CUSTARD PIE
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use Fresh Rhubarb: Fresh rhubarb stalks with vibrant red color and firm texture produce the best pies.
- Prepare Rhubarb Properly: Trim the rhubarb ends, wash thoroughly, and cut into 1-inch pieces. Removing the leaves as they can be bitter.
- Macerate Rhubarb with Sugar: Before baking, toss the rhubarb with sugar and let it rest for at least 30 minutes. This helps draw out moisture, preventing a soggy pie filling.
- Make a Custard Filling: This pie features a creamy custard filling made with eggs, sugar, cornstarch, milk, and vanilla extract. Ensure the custard is thick enough to coat the back of a spoon.
- Prepare the Crumb Topping: Combine flour, sugar, butter, and oats to create a crumbly topping. The butter should be cold to prevent the topping from becoming greasy.
- Chill the Pie Crust: Before filling and baking, chill the pie crust to prevent shrinking and ensure a flaky texture.
- Bake at High Temperature Initially: Start by baking the pie at 425°F (220°C) for 15 minutes to set the crust and filling. Then, reduce the temperature to 350°F (175°C) to finish baking.
- Let the Pie Cool: After baking, let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set and the flavors to meld.
Conclusion:
This crumb-top rhubarb custard pie is a delightful combination of tangy rhubarb, creamy custard, and a crispy crumb topping. With its vibrant color and delicious taste, it's a perfect dessert for any occasion. Using fresh rhubarb, preparing the filling and topping properly, and following the tips mentioned above will ensure a successful and satisfying pie-baking experience. So, gather your ingredients, preheat your oven, and embark on this culinary journey to create a taste of springtime in a pie.
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