Why You’ll Love This Recipe
Rhubarb Custard Pie is a timeless dessert that perfectly balances tart rhubarb with a rich, creamy custard filling. Baked in a flaky pie crust, this pie offers a nostalgic flavor profile that’s both comforting and refreshing. It’s a great way to celebrate rhubarb season and makes an excellent addition to any spring or summer gathering.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rhubarb stalksgranulated sugareggsall-purpose flourmilkvanilla extractsaltunbaked pie crust (homemade or store-bought)
directions
Preheat your oven to 375°F (190°C).
Clean and chop rhubarb into small pieces, about ½-inch thick.
In a mixing bowl, whisk together the sugar, flour, and salt.
Add the eggs, milk, and vanilla extract to the dry ingredients and whisk until smooth.
Spread the chopped rhubarb evenly into the unbaked pie crust.
Pour the custard mixture over the rhubarb, ensuring it’s well distributed.
Place the pie on the center rack and bake for 45-50 minutes, or until the custard is set and the top is golden.
Let the pie cool completely before serving to allow the custard to firm up.
Servings and timing
This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 45-50 minutesCooling time: 1 hourTotal time: 2 hours
Variations
Add a pinch of cinnamon or nutmeg for a warm spice note.
Use half rhubarb and half strawberries for a sweeter twist.
Top with a meringue or whipped cream for an extra layer of texture.
Swap whole milk for cream for a richer custard.
storage/reheating
Store Rhubarb Custard Pie covered in the refrigerator for up to 4 days.Best served chilled or at room temperature.Not suitable for freezing as the custard may separate when thawed.
FAQs
Can I use frozen rhubarb?
Yes, but thaw and drain it well before using to avoid excess moisture in the pie.
Why is my custard runny?
The pie may not have baked long enough. Ensure the center is fully set before removing from the oven.
Can I make this pie ahead of time?
Yes, it’s perfect for making a day in advance as it needs time to cool and set.
Can I use a store-bought pie crust?
Absolutely, it saves time and still delivers great results.
Is this pie very sweet?
The custard balances the tartness of the rhubarb, resulting in a mildly sweet pie.
Conclusion
Rhubarb Custard Pie is a charming and delicious way to highlight the tangy flavor of rhubarb with the smoothness of a homemade custard. Whether you’re serving it at a family dinner or enjoying a slice on your own, this pie brings a touch of classic comfort and seasonal flavor to your table.
Print
Rhubarb Custard Pie
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 8 servings (1 9‑inch pie)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic sweet‑tart pie combining tender rhubarb with a smooth egg custard, baked in a flaky 9‑inch crust.
Ingredients
- 1 (9‑inch) pie shell
- 2 cups chopped rhubarb
- 1 cup sugar
- 2 Tbsp all‑purpose flour
- ½ tsp ground nutmeg
- 2 large eggs, beaten
- 4 tsp milk
Instructions
- Preheat oven to 350 °F (175 °C).
- Spread chopped rhubarb evenly in the unbaked pie shell.
- In a bowl, combine sugar, flour, nutmeg; mix well.
- Add beaten eggs and milk; whisk until smooth.
- Pour custard mixture over the rhubarb layer.
- Cover crust edges with foil; bake 50 minutes.
- Remove foil and bake an additional 10 minutes, until custard is set.
- Cool slightly before serving.
Notes
- Use foil to prevent over‑browning of crust edges.
- Custard should be mostly set with a slight jiggle in the center.
- Refrigerate leftovers; best eaten within 3 days.
- Optional: substitute ¼ tsp cinnamon or add orange zest for extra flavor.