Rhubarb Custard Pie with Coconut Crumb Topping

I am not a huge rhubarb lover.  I can appreciate rhubarb in a few recipes, though, like Strawberry Rhubarb Pie, or Blueberry Rhubarb Pie.  Oh. My. Goodness.  They are so delicious.  I have another recipe now that sits right up there with the Strawberry Rhubarb Pie.  In fact, I think that they may tie for first place.  Yes, this pie is that good.  

Rhubarb Custard Pie with Coconut Crumb Topping

1 9-inch unbaked pie crust

Custard:

1 cup granulated sugar

2 Tablespoons all purpose flour

4 Tablespoons butter, melted

3 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 1/2 - 4 cups sliced rhubarb, fresh or frozen (I used frozen, simply increase the bake time)

Crumb Topping:

1/2 cup granulated sugar

3/4 cup all purpose flour

1/2 cup shredded coconut

1/4 teaspoon cinnamon

1/3 cup butter, melted

Preheat the oven to 375F.  Roll out the the pie crust and place in a 9 inch pie plate.  Crimp the edges, and place in the refrigerator until ready to use.

For the crumb topping, combine the sugar, flour, coconut,and cinnamon in a small bowl.  Add the melted butter and toss together with a fork until completely combined, breaking up any large chunks.  Refrigerate until ready to use.

For the custard, whisk together the sugar, flour, butter, eggs, vanilla, and salt until smooth.  pour half of the custard mixture into the prepared pie crust.  Place the sliced rhubarb evenly over the custard.  Pour the remaining custard over the rhubarb.  

Place the pie in the oven and bake for about 35 to 40 minutes or until the center of the pie is almost set.  Sprinkle the crumb topping evenly over the pie and bake for an additional 15 to 20 minutes or until the topping is golden brown.  Remove the pie from the oven and cool completely on a wire rack.  Makes 8 to 10 servings.

Enjoy!  -Cardamommy