Rhubarb Custard Pie

Why You’ll Love This Recipe

Rhubarb Custard Pie is a delightful dessert that pairs the tartness of rhubarb with a rich, creamy custard filling, all nestled in a flaky pie crust. The smooth custard balances the rhubarb’s natural tang, creating a perfect blend of sweet and tart in every bite. This classic pie is simple to prepare and makes a lovely centerpiece for spring and summer gatherings.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pie:

• Pie crust (store-bought or homemade)
• Fresh rhubarb (chopped)
• Granulated sugar
• All-purpose flour
• Ground cinnamon
• Eggs
• Heavy cream or whole milk
• Vanilla extract

Optional topping:

• Powdered sugar (for dusting)

Directions

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie plate. Crimp the edges and set aside.
2. In a large bowl, whisk together the sugar, flour, and cinnamon.
3. Add the eggs, heavy cream, and vanilla extract to the dry ingredients and whisk until smooth and well combined.
4. Spread the chopped rhubarb evenly in the prepared pie crust.
5. Pour the custard mixture over the rhubarb, making sure it’s evenly distributed.
6. Bake the pie for 45-50 minutes, or until the custard is set and the crust is golden brown. A knife inserted into the center should come out clean.
7. Allow the pie to cool completely before slicing. Dust with powdered sugar if desired before serving.

Servings and Timing

This recipe serves about 8 slices.
Preparation time: 15 minutes
Baking time: 45-50 minutes
Total time: 1 hour

Variations

• Add a pinch of nutmeg or ginger to the custard for a warm spice note.
• Use a graham cracker crust for a slightly different texture and flavor.
• Swap half of the rhubarb for strawberries for a Strawberry Rhubarb Custard Pie variation.

Storage/Reheating

Store the Rhubarb Custard Pie covered in the refrigerator for up to 4 days.
To serve warm, heat individual slices in the microwave for about 15-20 seconds.
This pie is also delicious served chilled.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Be sure to thaw and drain it thoroughly to remove excess moisture before using.

Can I make the pie ahead of time?
Yes, you can bake the pie a day ahead and refrigerate it. Allow it to come to room temperature or gently reheat before serving if desired.

Can I make this pie gluten-free?
Yes, use a gluten-free pie crust and substitute the flour in the custard with a gluten-free flour blend.

Why is my custard runny?
Make sure to bake the pie until the custard is fully set. If necessary, tent the pie with foil to prevent the crust from overbrowning while the custard finishes setting.

Can I use milk instead of cream?
Yes, whole milk can be used, but heavy cream will give the custard a richer texture.

Conclusion

Rhubarb Custard Pie is a classic dessert that beautifully highlights the tart, bright flavor of rhubarb with a smooth and creamy custard. Easy to make and wonderfully satisfying, it’s perfect for springtime gatherings or a cozy family dessert. Each slice offers the perfect balance of sweet and tangy, making it a treat everyone will look forward to!

Print