Rhubarb Custard Pie with an Oatmeal Cookie Crust

Rhubarb Custard Pie with an Oatmeal Cookie Crust


May 25, 2016


Oatmeal cookie crust:

3/4 cup oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/4 tsp. cinnamon

pinch salt

1/4 cup butter, cut into pieces


3 cups chopped rhubarb (about 1 lb)

1 1/4 cup sugar, divided

3 Tbsp. cornstarch

3/4 cup sour cream

1/4 cup heavy (whipping) or half & half cream

2 large eggs

1 tsp. vanilla

pinch salt


1Preheat the oven to 350F. In a medium bowl, combine the oats, flour, brown sugar, cinnamon and salt. Add the butter and blend until crumbly; press into the bottom and sides of a 9-inch pie plate and bake for 15 minutes, or until pale golden.

2To make the filling, combine the rhubarb, 3/4 cup of the sugar and the cornstarch in a medium saucepan. If you like, add a splash (a couple tablespoons) of water or orange juice to help get things going. Bring to a simmer and cook, stirring often, until the rhubarb breaks down and the mixture thickens.

3Spread the rhubarb in the pie crust and in a medium bowl, whisk together the sour cream, cream, remaining 1/2 cup sugar, eggs, vanilla and salt. Pour over the rhubarb and bake for 30-40 minutes, until the pie is golden and set around the edges, but still a bit wobbly in the middle. Cool, then refrigerate for a few hours, until chilled.

4Serves 8.


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