My Dad passed away this year – which has been rough for a variety of reasons. One great memory of him was that he would make me Rhubarb Custard Pie every year for my birthday. It’s my favorite dessert and I’ve never made it – so this year – I decided to give it a whirl!
I was a bit surprised at how EASY it was and it was just as delicious as I remembered. The custard was sweet, the rhubarb was tart and the pie crust was store-bought! (haha – I’m not that ambitious yet!)
How do you make Rhubarb Custard Pie?
It’s fairly simple! First – you need to deal with the crust. I use a frozen pie crust in the shell – which you need to pre-bake first. That took about 20-25 minutes.
Next – you’re going to need rhubarb of course. This recipe takes 3-4 cups – depending on the size of your pie plate. I found it’s about 1 cup per stalk of rhubarb – at least with the pretty decent sized stalks I found at my local grocery store.
After that make your filling! You’ll whisk together flour, sugar, eggs, butter and heavy cream until smooth and combined.
Then you put it all together! Into the pre-baked shell, pour the custard, top with the diced rhubarb and sprinkle a little sugar on top for fun. Then into the oven for 50 minutes at 400.
Can rhubarb custard pie be frozen?
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.
This pie was easy to make and really delicious! I know a lot of people put rhubarb with strawberry but I really love it on it’s own. It’s tart but the custard is a perfect sweet balance and it’s so creamy. It was nice – in this difficult time of remembering my father – to have this taste of my childhood. I think it will definitely be something I make once a year for myself.
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!!!
Rhubarb Custard Pie
- 1 frozen pie crust
- 1 lb rhubarb diced
- 1/3 cup flour
- 1 1/2 cups granulated sugar
- 2 eggs large
- 1/2 stick butter melted
- 1/4 cup heavy cream
- Preheat oven to 400
- Thaw pie 10 min at room temperature. Prick bottom and sides with fork. Add pie weights (or uncooked beans)
- Bake pie shell on baking sheet in senter rack for 12-15 minutes
- Remove from oven and remove pie weights
- Bake 10 minutes more (this helps crisp up the bottom of the crust which helps it hold together under the custard)
- Let cool before filling.
- In a bowl, toss rhubarb with 1/4 cup sugar.
- In a separate bowl, whisk together flour, remaining sugar, eggs, butter and heavy cream until smooth & combined.
- Pour filling into cooled pie crust.
- Scatter rhubarb across entire pie. Feel free to push it down into the pie a little.
- Sprinkle a few 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 if it starts to brown too much.
- Transfer to a wire rack and cool for 1 hour.
- Refrigerate until ready to serve.