Rhubarb Custard Pie

Why You’ll Love This Recipe

Rhubarb Custard Pie is a classic dessert that perfectly balances the tartness of rhubarb with the rich, creamy sweetness of a simple egg custard. Nestled in a flaky pie crust, this pie is a comforting, old-fashioned treat that’s ideal for spring and early summer when rhubarb is in season. It’s a beautiful blend of tangy and sweet with a smooth texture that melts in your mouth.

ingredients

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

rhubarball-purpose sugargranulated sugareggsall-purpose flourmilkvanilla extractsaltpie crust (homemade or store-bought)

directions

Preheat your oven to 375°F (190°C) and place your pie crust into a 9-inch pie dish, crimping the edges as desired.

In a large bowl, whisk together the sugar, flour, and salt.

Beat in the eggs until smooth, then add the milk and vanilla extract, stirring until well combined.

Fold in the chopped rhubarb pieces, ensuring they’re evenly coated in the custard mixture.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake the pie for 45-50 minutes, or until the custard is set and the top is lightly golden.

Let the pie cool completely at room temperature before slicing to allow the custard to firm up.

Servings and timing

This recipe yields one 9-inch pie (about 8 servings).
Preparation time: 15 minutes
Baking time: 45-50 minutes
Cooling time: 1 hour
Total time: 2 hours

Variations

Add a dash of cinnamon or nutmeg to the custard for a warm spice note.

Top the cooled pie with whipped cream or a scoop of vanilla ice cream.

Use a crumble topping instead of a plain custard top for added texture.

Try substituting part of the rhubarb with strawberries for a sweet-tart twist.

storage/reheating

Store leftover Rhubarb Custard Pie covered in the refrigerator for up to 4 days.
To serve warm, gently reheat individual slices in the microwave for 15-20 seconds.
This pie does not freeze well due to the custard’s texture.

FAQs

Can I use frozen rhubarb?

Yes, just make sure to thaw and drain it well before using to avoid excess moisture in the pie.

Why is my custard runny?

The custard may not be fully set—be sure to bake until it’s firm and allow it to cool completely.

Can I make this pie ahead of time?

Absolutely, it can be made a day in advance and stored in the fridge.

Do I need to pre-bake the crust?

No, this pie bakes with the filling in the crust, so no blind baking is necessary.

Can I reduce the sugar?

You can reduce it slightly, but too little sugar may make the pie overly tart.

Is it okay to use a store-bought crust?

Yes, a good-quality store-bought crust works fine and saves time.

Should the rhubarb be peeled?

No need—just wash and chop the rhubarb; the skin is tender and edible.

Why is my pie watery?

It could be due to underbaking or using rhubarb with too much moisture—drain it well if using frozen.

Can I use almond milk or dairy-free options?

You can try, but the texture may differ slightly from the traditional custard.

Does it taste eggy?

No, when properly baked and cooled, the eggs blend smoothly into the creamy custard.

Conclusion

Rhubarb Custard Pie is a nostalgic dessert that brings together the unique flavor of rhubarb with a smooth, creamy filling that’s both sweet and tangy. Perfect for spring gatherings or as a cozy family dessert, this pie is simple to make yet deeply satisfying. Give it a try and experience a slice of timeless comfort.

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