Why You’ll Love This Recipe

Rhubarb Custard Pie is a classic, creamy dessert that pairs the tartness of fresh rhubarb with a smooth, sweet custard baked into a flaky pie crust. It’s a timeless recipe that’s rich yet light, offering the perfect balance of sweet and tangy in every slice. Ideal for spring and summer gatherings or a nostalgic family dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (store-bought or homemade)fresh rhubarbsugarall-purpose floureggsheavy cream or half-and-halfvanilla extractsalt

directions

Preheat your oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish. Crimp the edges and chill until ready to fill.

Chop the rhubarb into ½-inch pieces and spread evenly in the unbaked pie shell.

In a medium bowl, whisk together sugar, flour, and salt.

In a separate bowl, beat the eggs, then add the cream and vanilla extract, whisking until smooth.

Pour the wet mixture into the dry ingredients and stir until fully combined.

Gently pour the custard mixture over the rhubarb in the pie shell.

Bake for 45–50 minutes, or until the center is set and the top is lightly golden. A knife inserted should come out mostly clean.

Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving for best slicing.

Servings and timing

This recipe yields approximately 8 slices.Preparation time: 15 minutesBaking time: 45–50 minutesCooling and chilling time: 2–3 hoursTotal time: 3 hours 15 minutes

Variations

Use a graham cracker or almond crust for a twist on the classic.

Add a pinch of cinnamon or nutmeg for a warm spice note.

Top with a dollop of whipped cream or a sprinkle of powdered sugar before serving.

Substitute part of the rhubarb with strawberries for a sweet-tart blend.

storage/reheating

Store Rhubarb Custard Pie covered in the refrigerator for up to 4 days.Serve chilled or bring to room temperature before serving—not recommended for freezing, as the custard may separate.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it well before using to avoid excess moisture.

Do I need to par-bake the crust?

Not for this recipe—baking it filled works well since the filling thickens gradually.

Can I use milk instead of cream?

Whole milk can be used, but cream or half-and-half gives a richer texture.

How do I know when it’s done?

The custard should be set with a slight jiggle in the center and golden around the edges.

Can I make it ahead?

Yes, it tastes even better chilled the next day.

Do I need to peel rhubarb?

No, just trim the ends and remove tough strings if needed.

Is it very sweet?

It’s sweet enough to balance rhubarb’s tartness, but not overly sugary.

Can I add a streusel topping?

Yes, add before baking for a crisp texture on top.

What kind of pie crust works best?

Traditional buttery pie crust or a shortcrust pastry is ideal.

Can I make it gluten-free?

Use a gluten-free pie crust and replace flour with cornstarch or gluten-free flour.

Conclusion

Rhubarb Custard Pie is a deliciously creamy, tangy dessert that captures the essence of rhubarb in a rich, silky filling. With its simple ingredients and irresistible flavor, it’s a nostalgic favorite that deserves a spot at your spring or summer table.