Ingredients

Rhubarb Custard Pie

1 unbaked 9-inch pie crust

3 cups rhubarb, sliced into quarter-inch pieces

3 eggs

1 cup heavy cream

1 cup sugar

1/4 cup flour

1/2 tsp. nutmeg, ground

1/2 tsp. salt

Crumb Topping

1/2 cup butter

1/2 cup sugar

1 cup flour

Directions

Prepare a pie crust according to your preferred recipe. Roll it out and place it in a 9-inch pie pan (do not bake yet).

Place the sliced rhubarb in the unbaked pie shell.

Beat the eggs, cream and sugar until thoroughly combined (but don’t over whip).

Add the flour, nutmeg and salt, sifting it in so that it doesn’t clump.

Pour the egg/cream mixture over the rhubarb in the pie shell.

Prepare a crumb topping by mixing all the crumb topping ingredients together until crumbly.

Do not melt the butter, simply cut it into pats and then use your hands to crumble it into the flour and sugar. Sprinkle on top of pie.

Bake at 400 degrees for 20 minutes.

Reduce the heat to 350 degrees and continue to bake for another 50 to 60 minutes until set in the center.

Allow the pie to cool completely before serving.