Rhubarb Custard Pie
Sweet, tangy, and irresistibly creamy—this rhubarb custard pie is the perfect way to showcase the bold flavors of spring and summer. With a buttery flaky crust, tart rhubarb, and a silky custard filling, this nostalgic dessert never goes out of style.
This recipe holds a special place in my heart.
It’s one my grandmother used to make when rhubarb was in season, harvested fresh from her garden.
The scent of that pie baking would fill the entire kitchen, and we’d eagerly wait for it to cool just enough to enjoy a warm slice.
Now, I’m thrilled to share this heirloom recipe with you so you can enjoy it with your loved ones too.
Why You’ll Love This
- Perfect balance of sweet and tart: The custard tempers rhubarb’s natural tang, creating a dessert that’s not overly sweet.
- Old-fashioned charm: A classic recipe that tastes like something from a cozy country kitchen.
- Easy to make: No fancy techniques—just simple, wholesome ingredients.
- Great for spring gatherings: Perfect for Easter, Mother’s Day, or summer picnics.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Cuisines: American
Servings: 8 slices
Estimated Cost: $8–$10
Equipment:
- 9-inch pie pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Baking sheet (optional for catching drips)
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 cups fresh rhubarb, chopped
- 3 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup whole milk (or half-and-half for richer custard)
- 2 tablespoons unsalted butter, melted
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Place your pie crust into a 9-inch pie pan and crimp the edges. Set aside.
- Prepare the rhubarb by washing and chopping it into ½-inch pieces. Spread it evenly into the bottom of the unbaked crust.
- Make the custard filling: In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract. Slowly whisk in the milk until fully combined, then stir in the melted butter.
- Pour the custard mixture gently over the rhubarb in the pie shell. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 50–55 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool the pie on a wire rack. It will continue to firm up as it cools. Serve slightly warm or chilled.
Nutrition Facts
(Per serving – 1 slice)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 105mg
- Sodium: 170mg
- Total Carbohydrates: 42g
- Sugars: 30g
- Protein: 5g
Values are approximate and may vary based on ingredients used.
Tips for Success
- Use fresh rhubarb: Crisp, bright red stalks offer the best flavor and texture.
- Prevent soggy crust: Bake the pie on a preheated baking sheet to help the bottom crisp up.
- Cool completely before slicing: This ensures clean, firm slices and better texture.
- Don’t overbake: Remove from the oven when the center still has a slight jiggle; it will set as it cools.
Rhubarb Custard Pie
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 3 cups fresh rhubarb chopped
- 3 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup whole milk or half-and-half for richer custard
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F (190°C). Place your pie crust into a 9-inch pie pan and crimp the edges. Set aside.
- Prepare the rhubarb by washing and chopping it into ½-inch pieces. Spread it evenly into the bottom of the unbaked crust.
- Make the custard filling: In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract. Slowly whisk in the milk until fully combined, then stir in the melted butter.
- Pour the custard mixture gently over the rhubarb in the pie shell. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 50–55 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool the pie on a wire rack. It will continue to firm up as it cools. Serve slightly warm or chilled.
Notes
- Use fresh rhubarb: Crisp, bright red stalks offer the best flavor and texture.
- Prevent soggy crust: Bake the pie on a preheated baking sheet to help the bottom crisp up.
- Cool completely before slicing: This ensures clean, firm slices and better texture.
- Don’t overbake: Remove from the oven when the center still has a slight jiggle; it will set as it cools.
Common Questions
Can I use frozen rhubarb?
Yes, but be sure to thaw and drain it well to avoid a watery filling.
Can I make this ahead of time?
Absolutely! This pie can be made a day in advance and stored in the fridge.
Do I need to blind-bake the crust?
Not for this recipe. The custard and rhubarb bake together and the bottom crust sets up nicely.
Can I substitute the milk with non-dairy options?
Yes, full-fat coconut milk or almond milk can be used, but the texture may vary slightly.
This rhubarb custard pie is the kind of dessert that brings everyone to the table with smiles.
Whether you’re baking it for a family gathering or just a treat to enjoy after dinner, it’s bound to become a seasonal favorite.
Wishing you joyful baking and sweet memories ahead!
