Everyone who tries this pie loves it. The tart rhubarb accents the creamy custard filling and the brown sugar crumble topping completes this satisfying spring dessert.


1 – 8-inch uncooked pie crust

For the filling:

1 cup sugar

2 Tablespoons flour

1 egg slightly beaten

½ teaspoon vanilla extract

2 heaping cups rhubarb, cut in ½ inch pieces

For the topping:

⅓ cup melted butter

½ cup brown sugar

¾ cup flour


For the filling:

  1. Mix the sugar and flour in a bowl and stir in the egg and vanilla until smooth.
  2. Fold in the rhubarb and transfer to the uncooked pie shell.

For the topping:

  1. Preheat the oven to 425℉.
  2. Stir the butter and sugar together and gradually add in the flour with a pastry blender until it looks crumbly.
  3. Sprinkle on top of the rhubarb mixture.
  4. Bake at 425℉ for 15 minutes then reduce the oven temperature to 350℉ and bake for another 30 minutes.



Keywords: French Rhubarb Pie

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