If there’s one dessert that celebrates spring’s abundance and creamy nostalgia, it’s Rhubarb Custard Pie. Sweet, tart rhubarb mingles with a velvety custard, all hugged by a flaky, golden crust—the kind of pie that earns sighs of happiness at the first forkful. This old-fashioned treat transforms humble ingredients into a dessert that is both fresh and comforting, perfect for gatherings, afternoon coffee breaks, or simply enjoying a slice at the kitchen table.
Ingredients You’ll Need
One of the things I love about Rhubarb Custard Pie is that the ingredients are refreshingly straightforward—no fancy extras, just the basics that let rhubarb’s bright flavor shine. Each element plays a special role in creating the creamy custard and balancing the pie’s sweet-tart personality.
- Unbaked 9-inch pie crust: Provides that classic flaky base, ready to cradle the custard and rhubarb filling; you can use homemade or store-bought for ease.
- 3 cups chopped fresh rhubarb (½-inch pieces): The star ingredient—tangy, vibrant, and packed with spring flavor; chop evenly so it cooks through beautifully.
- 3 large eggs: Acts as the backbone of the custard, setting it into a luscious, sliceable texture.
- 1 ½ cups granulated sugar: Balances the rhubarb’s tartness and sweetens every creamy bite.
- 3 tablespoons all-purpose flour: Gently thickens the custard, ensuring the filling is smooth and substantial.
- 1 teaspoon vanilla extract: Infuses the pie with warm, aromatic undertones that round out the flavors.
- 1/4 teaspoon salt: A little salt brightens every other ingredient and keeps the sweetness in check.
- 1 cup heavy cream: Brings dreamy silkiness and richness, making each slice extra decadent.
How to Make Rhubarb Custard Pie
Step 1: Prepare the Pie Crust
Begin by preheating your oven to 375°F (190°C). Next, lay your unbaked pie crust into a 9-inch pie dish. Trim away any excess and crimp the edges for a classic touch—this not only looks lovely but also helps keep the custard filling secure. A well-fitted crust is the unsung hero of any Rhubarb Custard Pie!
Step 2: Add the Rhubarb
Sprinkle the chopped rhubarb in an even layer over the bottom of the pie crust. Evenly distributing the pieces guarantees that each bite will offer that pop of tart rhubarb flavor against the creamy backdrop of custard. No need to pre-cook the rhubarb, but if using frozen, make sure it’s fully thawed and drained to prevent excess moisture.
Step 3: Whisk Up the Custard
In a medium mixing bowl, whisk together the eggs, sugar, flour, vanilla extract, salt, and heavy cream. Take a few seconds to blend until the mixture is completely smooth—lumps can lead to uneven baking and texture. The custard should look pale and silky before you pour it over the rhubarb.
Step 4: Pour and Bake
Carefully pour the custard mixture over the rhubarb, ensuring it settles evenly all around the pie crust. Slide the pie into your preheated oven and bake for 45 to 55 minutes. Keep an eye out—if the edges of the crust start coloring too fast, shield them with foil or a pie guard for the last 15 minutes. The pie is done when the center is just set and the top takes on a gentle golden hue.
Step 5: Cool and Set
Patience is the secret ingredient here! Let the Rhubarb Custard Pie cool at room temperature for at least an hour. This allows the custard to finish setting, so each slice holds its shape. For an extra-firm filling and even more pronounced flavors, refrigerate the pie for several hours before serving.
How to Serve Rhubarb Custard Pie
Garnishes
The crowning touch for any Rhubarb Custard Pie can be as simple or as fancy as you like. A billow of freshly whipped cream, a scoop of vanilla ice cream, or even a dusting of powdered sugar can make each slice feel extra special. If you want to push the boat out, a sprig of mint or a little grated lemon zest on top brings brightness and elegance.
Side Dishes
This luscious pie pairs beautifully with a cup of strong coffee or delicate black tea. For a springtime brunch, serve it alongside a salad of fresh berries and honeyed yogurt—this balances the pie’s richness and adds a refreshing touch. It’s also lovely with a simple fruit compote if you have extra rhubarb or berries on hand.
Creative Ways to Present
For a show-stopping end to a dinner party, present slices of Rhubarb Custard Pie on vintage floral plates with a drizzle of berry coulis. If you’re planning a picnic, cut the pie into bars for easy-to-eat treats. Miniature versions baked in tart pans make elegant desserts for special occasions—everyone loves a dessert made just for them!
Make Ahead and Storage
Storing Leftovers
Wrap any remaining pie tightly with plastic wrap or store in an airtight container and keep in the refrigerator. It will stay delicious and fresh for up to three days. The texture often improves after chilling, with the flavors melding even more together—late-night pie snack, anyone?
Freezing
Rhubarb Custard Pie can be frozen for longer storage. Cool the pie completely, wrap it well in layers of plastic wrap and foil, and store in the freezer for up to two months. Thaw overnight in the refrigerator so the custard maintains its creamy consistency when you’re ready to enjoy it again.
Reheating
To gently reheat slices, pop them on a baking sheet in a 300°F oven for about 10 to 15 minutes, just until warmed through. You can also microwave individual pieces for about 20 seconds, but do so in short bursts to avoid overheating and making the custard rubbery. Of course, Rhubarb Custard Pie is absolutely wonderful served cold, straight from the fridge too.
FAQs
Can I use frozen rhubarb in this Rhubarb Custard Pie?
Absolutely! Just make sure your frozen rhubarb is fully thawed and drained well before adding it to the pie—extra moisture could make the filling watery. It’s a fantastic way to bake this pie even when fresh rhubarb isn’t in season.
How do I know when the pie is set?
The center of the pie should be just set, with a gentle wobble when you jiggle the dish. The top will have a gentle golden color. It’s better to slightly underbake than overbake; the pie will continue to set as it cools.
Can I make Rhubarb Custard Pie ahead of time?
Yes! In fact, it’s even easier to slice and serve after several hours of chilling. You can make it the night before and refrigerate—you’ll have dessert ready to go with almost no last-minute fuss.
What can I do if my crust is browning too quickly?
If you notice the crust edges turning dark before the filling is set, gently cover them with strips of foil or use a pie shield for the last part of baking. This prevents over-browning and keeps every bite perfectly flaky.
Can I use other fruits with rhubarb in this pie?
Definitely! Try adding a handful of sliced strawberries or raspberries to the rhubarb for a fun flavor twist. Just keep the overall fruit volume the same so the custard-to-fruit ratio stays perfect.
Final Thoughts
This Rhubarb Custard Pie is the kind of dessert that turns simple ingredients into something truly irresistible. Whether you’re a seasoned home baker or making pie for the first time, this recipe promises creamy, tangy, old-fashioned comfort in every bite. Don’t hesitate to bake one soon—you’ll find yourself making it again and again!
Print
Rhubarb Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with this classic Rhubarb Custard Pie recipe. Perfect for springtime or any occasion, this pie is sure to impress your guests with its balance of sweet and tart flavors.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Rhubarb Filling:
- 3 cups chopped fresh rhubarb (½-inch pieces)
Custard:
- 3 large eggs
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish, trim, and crimp the edges. Spread the chopped rhubarb evenly over the crust.
- Mix the custard: In a bowl, whisk together eggs, sugar, flour, vanilla, salt, and cream until smooth.
- Fill the pie: Pour the custard mixture over the rhubarb in the pie shell.
- Bake: Bake for 45–55 minutes until set and golden. Cover edges if browning too quickly.
- Cool and serve: Allow the pie to cool for at least 1 hour before slicing. Refrigerate leftovers.
Notes
- For a firmer custard, chill the pie before serving.
- Delicious with whipped cream or vanilla ice cream.
- Frozen rhubarb can be used; thaw and drain before use.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
