Tangy Rhubarb Custard Pie with Sweet Streusel Topping
Indulge in the perfect balance of tartness and sweetness with this delightful Tangy Rhubarb Custard Pie. The creamy custard filled with juicy rhubarb is encased in a flaky pie crust, topped with a crunchy streusel that adds a fantastic texture to every bite. This pie is not just a dessert; it's a testament to the charm of rhubarb that can turn even the most reluctant tasters into fans. Whether served warm or chilled, this pie is sure to become a star attraction at your next gathering, evoking nostalgia and delight among friends and family alike.
8
Servings
225
Calories
10
Ingredients
Ingredients
Pie crust
1 (9-inch, store-bought or homemade)
Rhubarb
4 1/2 cups (washed, trimmed, and cut into 1/2-inch pieces)
Sugar
1 1/2 cups (granulated)
Flour
1/4 cup (for filling)
Salt
1 pinch (to enhance flavor)
Eggs
2 (lightly beaten)
Vanilla extract
1/2 teaspoon (pure vanilla extract)
Flour
1/2 cup (for streusel topping)
Sugar
1/2 cup (for streusel topping)
Butter
1/4 cup (cold, cut into small pieces)
Instructions
1
Preheat your oven to 450°F (230°C).
2
Prick the bottom and sides of the pie crust with a fork to prevent bubbling, then bake in the preheated oven for 5 minutes. Remove from oven and set aside.
3
In a large bowl, combine rhubarb, 1/4 cup flour, pinch of salt, and 1 1/2 cups sugar. Stir well and let the mixture sit for 15 minutes to allow the rhubarb to release its juices.
4
In another bowl, beat the eggs lightly and stir in the vanilla extract.
5
Fold the egg mixture into the rhubarb mixture until well combined, then pour the filling into the prepared pie shell.
6
Prepare the streusel topping by combining 1/2 cup flour and 1/2 cup sugar in a small bowl. Cut in the 1/4 cup butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
7
Sprinkle the streusel topping evenly over the pie.
8
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the custard is set and the topping is golden brown.
9
Let the pie cool before slicing. Serve warm or chilled, and enjoy!
Nutrition Information
9.4g
Fat
30.6g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this rhubarb custard pie?
The pie offers a perfect balance of tartness from the rhubarb and sweetness from the custard and streusel topping.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count for one serving of this pie?
Each serving contains 225 calories.
How much rhubarb is required for the filling?
You will need 4 1/2 cups of washed, trimmed rhubarb cut into 1/2-inch pieces.
What size pie crust is needed?
The recipe calls for a 9-inch pie crust, which can be either store-bought or homemade.
At what temperature should the oven be preheated initially?
The oven should be preheated to 450°F (230°C) for the initial crust preparation.
How do I prevent the pie crust from bubbling during the initial bake?
Prick the bottom and sides of the pie crust with a fork before baking.
How long should the pie crust be pre-baked?
The empty pie crust should be baked for 5 minutes at 450°F.
How long should the rhubarb mixture sit after stirring in the sugar and flour?
Let the mixture sit for 15 minutes to allow the rhubarb to release its juices.
How much sugar is used in the rhubarb filling?
The filling requires 1 1/2 cups of granulated sugar.
How many eggs are used in the custard base?
Two lightly beaten eggs are used for the custard.
How much vanilla extract should be added?
Add 1/2 teaspoon of pure vanilla extract to the egg mixture.
What ingredients are needed for the streusel topping?
The streusel is made from 1/2 cup flour, 1/2 cup sugar, and 1/4 cup cold butter.
What is the best way to incorporate the butter into the streusel topping?
Use a pastry cutter or fork to cut the cold butter into the flour and sugar until the mixture resembles coarse crumbs.
What temperature is the pie baked at immediately after adding the filling and topping?
The pie is first baked at 425°F (220°C) for 15 minutes.
To what temperature should the oven be reduced for the final stage of baking?
Reduce the oven temperature to 350°F (175°C) after the initial 15 minutes.
How long is the final baking stage at 350°F?
Bake the pie for an additional 30 minutes at 350°F.
How can I tell when the custard pie is finished baking?
The pie is done when the custard is set and the streusel topping is golden brown.
Should the pie be served warm or cold?
The pie can be served either warm or chilled depending on your preference.
What is the fat content per serving?
There are 9.4 grams of fat per serving.
How many carbohydrates are in a single serving?
Each serving contains 30.6 grams of carbohydrates.
What is the protein content of one serving?
One serving provides 3 grams of protein.
How much flour is used in the rhubarb filling itself?
The filling uses 1/4 cup of flour.
Is the butter for the streusel used cold or melted?
The butter should be cold and cut into small pieces.
What tags are associated with this recipe?
Tags include pie, dessert, rhubarb, custard, streusel topping, baking, tangy, sweet, and comfort food.
Is salt included in the filling?
Yes, a pinch of salt is added to the filling to enhance the flavor.
How should the rhubarb be prepared?
The rhubarb should be washed, trimmed, and cut into 1/2-inch pieces.
Can I use a store-bought crust for this recipe?
Yes, a 9-inch store-bought crust is perfectly suitable for this recipe.
Does the recipe include instructions for cooling?
Yes, the instructions state to let the pie cool before slicing.
What provides the crunch in this pie recipe?
The sweet streusel topping adds a crunchy texture to every bite.