Go Back

Rhubarb Custard Pie

Deliciously tart and creamy, this Rhubarb Custard Pie features a flaky crust and a smooth custard that melts in your mouth. It's the perfect way to showcase fresh rhubarb.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Sweet Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 pre-made pie crust 1 pre-made pie crust Store-bought or homemade, your choice.
For the filling
  • 3 cups 3 cups chopped rhubarb Chop into half-inch chunks.
  • 1 cup 1 cup sugar Adjust based on the tartness of rhubarb.
  • 3 large 3 large eggs
  • 1/3 cup 1/3 cup all-purpose flour For thickening the custard.
  • 1 pinch 1 pinch of salt To balance flavors.
  • 1 cup 1 cup heavy cream For a rich custard.
  • 1/2 cup 1/2 cup milk
  • 1 teaspoon 1 teaspoon vanilla extract For added flavor.
  • 1 tablespoon 1 tablespoon melted butter For richness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie pan.
  2. Pre-bake the crust for about 15 minutes to prevent sogginess.
  3. While the crust is baking, wash and chop the rhubarb into half-inch pieces.
  4. If the rhubarb is very sour, sprinkle a tablespoon of sugar on it and let it sit for a bit.
Custard Preparation
  1. In a large bowl, whisk together the eggs, sugar, flour, and salt until smooth.
  2. Gradually add the heavy cream and milk while whisking to avoid lumps.
  3. Stir in the vanilla extract and melted butter.
Assembly
  1. Spread the chopped rhubarb evenly across the bottom of the pre-baked crust.
  2. Carefully pour the custard mixture over the rhubarb until just covered.
  3. Place the pie on a baking sheet to catch any overflow and bake at 350°F (175°C) for about 45-50 minutes.
  4. The custard should be set with a slightly jiggly center.
  5. Cool completely before cutting.

Notes

Serve with whipped cream or vanilla ice cream for an extra treat. This pie can be refrigerated for 3-4 days and is best served cold or at room temperature.