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Rhubarb Custard Crumb Pie Recipe


2007 Rhubarb Baking Contest Winner - 1st Place Rhubarb Pie Category


  • Pastry for single crust 9" pie pan.
  • Filling:
  • 1 c. sugar
  • 1 1/2 Tbsp. flour
  • 3 Tbsp. butter, melted
  • 3 eggs
  • 1/2 tsp. vanilla
  • 3 1/2 c. fresh rhubarb, diced
  • Crumb Topping:
  • 1/2 c. sugar
  • 3/4 c. flour
  • 1/3 c. butter
  • 1/3 c. chopped pecans
  • 2 Tbsp. coconut
  • 2 pinches cinnamon


Preheat oven to 375 degrees. Prepare pastry for a single crust pie and line 9" pie pan.

In a small mixer bowl, place sugar, flour, butter, eggs and vanilla. Beat until smooth. Pour about 2/3 cup into bottom of pie shell. Place chopped rhubarb on pie crust and cover with remaining custard filling. Place in a 375 degree oven and bake for 25 minutes. Remove from oven and top with crumb topping. Return to oven for an additional 10 to 13 minutes, until golden brown.

Crumb Topping:
Place sugar, flour and butter into a large mixer bowl. Mix until crumbs form. Add pecans, coconut and cinnamon. Decorate top as desired.

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