Rhubarb Crumble Cream Pie
1 pie crust for 9” pie pan
2 T milk
2 c sugar (or 2 c Splenda)
3/4 tsp nutmeg
4 T flour
4 c cut up rhubarb (best if smaller pieces)
2 c flour
2/3 c sugar
1/2 c cold butter
(optional ½ tsp cinnamon ~ we don't use this but some people like it)
Heat oven to 400°.
Place pie crust in pie pan and flute edges as desired.
Slightly beat eggs. Add milk and beat a little more to blend.
Mix nutmeg, sugar and flour into egg mixture. Stir to completely incorporate ingredients.
Pour in rhubarb and stir to coat well.
Pour rhubarb mixture into prepared pie crust.
Mix flour and sugar for crumble topping well.
Cut butter into small pieces. Cut butter pieces into flour mixture until it resembles coarse crumbles. You do not want large pieces of butter for this topping.
Pour crumble mixture over rhubarb carefully to cover the whole top of the pie. Slightly pat down. Cover outer edge of pie crust with a 2” strip of foil.
Bake pie for 50 minutes. Remove foil and bake for approximately 10 minutes more, or until crumble is slightly browned. Please remember, ovens vary, so adjust the time for your oven.
Cool on rack and enjoy, especially with vanilla ice cream!
Trust me on this one, this is a huge favorite of our family and many people who I have shared it with over the years in our home and at many carry-in dinners. The original recipe came from a dear friend of mine who has since passed away. I tweaked hers a bit to improve an already amazing pie. She wrote it on a scrap of paper and it is one of my treasured hand written recipes!