Rhubarb Custard Pie
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Rhubarb Custard Pie is my absolute favorite pie – the tart rhubarb mixed with lots of sugar and a creamy custard is just decadent! It is also a very special dessert recipe because my Dad made it every year for my birthday.
What You Will ❤️ About Rhubarb Custard Pie
- Easy! It’s simple to make – whisk custard, pour it into the pie and add the rhubarb!
- Rhubarb Flavor! A lot of people put strawberry with rhubarb but I love that tart & sweet flavor on its own.
- Sweet Tart! Not sure what rhubarb tastes like – well it’s very tart but also – when ripe – it’s got some sweetness as well. It’s not something to eat raw – but cooked in pies & bars – it’s so good!!!!
Rhubarb Custard Pie Ingredients
This is my favorite of my rhubarb recipes – and the ingredients are simple. Here’s what you’ll need:
- 1 pie crust – I’m a cheater and use frozen or refrigerated
- 1 lb rhubarb – I use frozen rhubarb for this all the time. You’ll need about 3-4 rhubarb stalks and/or 3/4 cups diced rhubarb (1/2-3/4 inch pieces)
- 1/3 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 stick unsalted butter
- 1/4 cup heavy cream
How do you make Rhubarb Custard Pie recipe?
- Preheat oven to 400
- Frozen Crust: Thaw pie 10 min at room temperature. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes. Remove weights and bake 10 min more.
- Refrigerated Crust: Place pie dough in a 9-inch pie plate and crimp edges. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes.
- Let crust cool before filling.
- In a bowl, toss rhubarb with 1/4 cup sugar and stir.
- In a separate large bowl, whisk together flour, remaining sugar, eggs, butter and heavy cream until smooth & combined. Pour custard mixture into cooled pie crust.
- Scatter rhubarb across entire pie. Feel free to push it down into the custard a little. Sprinkle a few additional tablespoons of sugar over the top of the pie.
- Bake at 400 for 50 minutes. Pie will be slightly puffed, golden brown and a little wobbly in the center. Be sure to cover crust edges with aluminum foil if it starts to brown too much.
- Transfer to a wire rack and cool for 1 hour. Refrigerate until ready to serve.
Rhubarb Pie FAQs
I like to pre-bake the crust for 20-25 minutes before adding the custard filling. That should eliminate the soggy crust.
As the photos show, the top should start to be golden brown and when you lightly wiggle the pie – the middle may jiggle a little – but it shouldn’t all be liquidy.
OK – I was SHOCKED by this answer – but YES it can! Who knew you could freeze custard – but I decided to give it a whirl! I froze piece of the baked pie in a glass storage container and froze it for a week.
After letting it thaw in the refrigerator. I like pie to be slightly warm – so I microwaved it for 30 seconds and – IT WAS GREAT! The custard was a little looser but it definitely didn’t fall apart.
Store in an airtight container and keep in the fridge for up to a week.
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Easy Desserts with Summer Fruits
- Air Fryer Grilled Peaches – peaches are perfectly in season and this is a delicious and easy dish!
- Triple Berry Cobbler – blueberries and raspberries make this dish perfect and I love the sugary crust – it’s the best cobbler recipe I’ve ever had.
- The Strawberriest Brownies – these brownies have strawberries in the batter, in the glaze and on top! They are THE strawberriest!!!
More Rhubarb Recipes
- Rhubarb Cookies
- Rhubarb Banana Muffins
- Rhubarb Zucchini Bread
- Rhubarb Dream Bars – sweet, creamy and delicious!
Rhubarb Custard Pie
Ingredients
- 1 pie crust
- 1 lb rhubarb diced
- 1/3 cup flour
- 1 1/2 cups granulated sugar
- 2 eggs large
- 1/2 stick butter unsalted, melted
- 1/4 cup heavy cream
Instructions
- Preheat oven to 400Frozen Crust: Thaw pie 10 min at room temperature. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes. Remove weights and bake 10 min more. Refrigerated Crust: Place pie dough in a 9-inch pie plate and crimp edges. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes.1 pie crust
- Let crust cool before filling.
- In a bowl, toss rhubarb with 1/4 cup sugar and stir.1 lb rhubarb, 1 1/2 cups granulated sugar
- In a separate large bowl, whisk together flour, remaining sugar, eggs, butter and heavy cream until smooth & combined. Pour custard mixture into cooled pie crust.1/3 cup flour, 2 eggs, 1/2 stick butter, 1/4 cup heavy cream, 1 1/2 cups granulated sugar
- Scatter rhubarb across entire pie. Feel free to push it down into the custard a little. Sprinkle a few additional tablespoons of sugar over the top of the pie.
- Bake at 400 for 50 minutes. Pie will be slightly puffed, golden brown and a little wobbly in the center. Be sure to cover crust edges with aluminum foil if it starts to brown too much.
- Transfer to a wire rack and cool for 1 hour. Refrigerate until ready to serve.
Notes
Nutrition
Come on girl! no need to be intimidated! I know you can make a pie crust…my go to recipe is from Four and Twenty Blackbirds in Brooklyn.
ooh thanks!!!! i’ll have to check that recipe out! i just used yeast for the first time too a couple weeks ago – hahahaha
Good for you! bread making is fun, foccaccia recipes seem to be the most forgiving imho.
Oh! Also, you can buy “pie shields” that cover the crust to prevent over baking, easier than mucking about with aluminum foil all the time.
oh yeah – i have a silicone one from pampered chef!
Awesome! Oh and in re four and twenty blackbirds, my favourite pie they do is a salty honey pie. You can find that recipe online too.
What size pie crust do you use?? Thanks!
I just use the store bought and I have a 9″ Pampered Chef pie plate