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This is a rhubarb custard pie that is partially baked and then sprinkled with a crumb topping. The original recipe called for pecans and just a touch of coconut, but I omitted the pecans and upped the amount of coconut. Wow! Is this pie ever good! The custard is creamy and the topping has a crumbly, sugary crunch. We can’t decide which way we enjoyed it more, after dinner while it was still warm with a scoop of ice cream, or the next morning with a cup of coffee.
Rhubarb Custard Coconut Crumb Pie
Equipment
- 9-inch pie plate
Ingredients
- One (9-inch) single crust pie crust, unbaked
For the Custard
- 1 cup granulated sugar
- 1 ½ tablespoons unbleached all-purpose flour
- 3 tablespoons 1 ½ ounces unsalted butter, melted
- 3 extra-large eggs
- ½ teaspoon pure vanilla extract
- Pinch of Kosher salt
- 3 ½ cups (about 1 pound) fresh rhubarb, diced
For the Crumb Topping
- ½ cup granulated sugar
- ¾ cup unbleached all-purpose flour
- ⅓ cup unsalted butter, melted
- ½ cup sweetened flaked coconut
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375ºF. Line a 9-inch pie pan with the pastry. Place in the freezer for at least 30 minutes to chill the dough.
For the Crumb Topping
- In a medium bowl, mix together the sugar, flour, coconut, and cinnamon. Add the butter and stir until completely combined. Cover the bowl with a sheet of plastic wrap and refrigerate until ready to use.
For the Custard
- In a medium bowl using a whisk or hand held mixer, mix together the sugar, flour, butter, eggs, vanilla, and salt until smooth. Pour ⅔ cup of the custard mixture on the bottom of the pie crust. Place the diced rhubarb over the custard and cover with the remaining custard mixture. Place the pie on a rimmed baking sheet and bake for 30-35 minutes or until the center of the pie is barely set. Remove the pie on the baking sheet from the oven and evenly sprinkle the crumb topping over the custard. Return the pie to the oven and bake for another 15-20 minutes or until the crumb topping is a light golden brown. Place the pie on a rack to cool.Serve slightly warm or at room temperature with a scoop of ice cream. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Custard, coconut and rhubarb! I'm seeing this in my future. Thanks for the post.
I echo the above sentiment! All of my favourite flavours combined, if some fresh rhubarb comes my way this will definitely be a recipe I try out thank you!
I have some rhubarb right now that's waiting to baked into something… I think this is it. It looks fantastic!
This pie looks gorgeous! I'm a big rhubarb fan, but I've never heard of preparing it like this. The custard and coconut sound amazing!
Custard with rhubarb is such a great combination and I really like the other elements in this pie. Recipe bookmarked.
Just made this today. Very, very good! I will definitely keep this in my recipe collection.
C.-
I am so please you and enjoyed it and I appreciate you letting me know. Thank you.
I just made this and cannot wait to try it! Should it be stored in the fridge?
You can refrigerate it then bring it to room temperature or rewarm slightly before serving.
I have some sliced rhubard in the freezer. Could I use it for this pie?
I can't speak from experience, but if you do I would make sure that the frozen rhubarb is thawed and drained. Measure it first, then thaw and pat dry with paper towels.
I had a pie like this at a luncheon a few weeks ago and it was superb. In fact it was because this pie was so delicious that I found myself googling for the recipe this evening and landing on your blog! 🙂 It's entirely possible that the cook used your recipe – it lines up perfectly with what I remember about the pie.
I have made this recipe for four years now and have my first spring pie in the oven right now. Such a terrific recipe–thanks!!
Yay! Thank you for letting me know!