Rhubarb Custard Pie Recipe
Few desserts capture the pure joy of late spring like Rhubarb Custard Pie. Tart, rosy stalks melt into a silky sweet custard, all wrapped in a buttery crust that bakes up golden and crisp. It’s a classic that balances tang with creamy richness, celebrated by those who love handing down cozy, simple recipes. If you have fresh rhubarb on hand (or find some at the market), this is the kind of pie that turns an ordinary afternoon into a memory—and it’s surprisingly easy, too!
Ingredients You’ll Need
You only need a handful of basics to let the flavors in this Rhubarb Custard Pie shine. Each element has a starring role, from the custard’s velvety texture to rhubarb’s lively bite and the comforting hug of a homemade (or store-bought) crust.
- 1 unbaked 9-inch pie crust: The foundation that brings everything together—homemade or store-bought will work, just use your favorite.
- 3 cups fresh rhubarb, chopped: Vibrant and tangy, rhubarb is the heart and soul of this pie; slice it into even pieces for the prettiest bake.
- 3 large eggs: The key to a lush, silky custard—don’t skip them!
- 1 1/4 cups granulated sugar: This sweetens the filling and beautifully balances rhubarb’s natural tartness.
- 1/4 teaspoon salt: A tiny amount, but it gives the flavors depth and keeps the sweetness in check.
- 1 teaspoon vanilla extract: Adds aromatic warmth and rounds out the flavors perfectly.
- 3 tablespoons all-purpose flour: Thickens the custard just enough so it slices beautifully but still feels creamy.
- 1 cup heavy cream: For incomparable richness and a melt-in-your-mouth filling you won’t forget.
How to Make Rhubarb Custard Pie
Step 1: Prep Your Pie Crust
Start by preheating your oven to 375°F (190°C). Gently fit your pie crust into a 9-inch pie dish, making sure you press it evenly into the edges for a pretty and sturdy base. Crimp the border however you like—fancy flutes or simple pinches both work. If you’re worried about a soggy bottom, take a tip from seasoned bakers and partially blind bake the crust for about 10 minutes. Let it cool slightly before moving on.
Step 2: Layer the Rhubarb
Evenly scatter the chopped rhubarb over the bottom of the pie crust. Try to make a level layer so every slice will get a satisfying burst of tangy fruit. This step gives you that signature Rhubarb Custard Pie bite—juicy, vibrant, and full of spring’s personality.
Step 3: Mix Up the Custard
In a medium mixing bowl, whisk together the eggs, granulated sugar, salt, vanilla, flour, and heavy cream until everything is smooth and well combined. The custard should look silky and light—not gritty or streaky. Take a moment to make sure no flour lumps remain.
Step 4: Assemble and Bake
Carefully pour the custard mixture over the rhubarb, spreading it out so every piece gets coated. Gently transfer your pie to the oven and bake for 45 to 55 minutes. You’ll know your Rhubarb Custard Pie is ready when the top is softly golden and a knife inserted near the center comes out clean. If the crust edges brown too quickly, shield them with foil for perfect results.
Step 5: Cool and Chill
Allow your pie to cool at room temperature for about an hour. Once it’s cooled, pop it in the fridge for a few hours. This helps the custard firm up, making the pie extra easy to slice and giving the flavors time to meld gorgeously. Don’t rush—this is worth the wait!
How to Serve Rhubarb Custard Pie
Garnishes
A dollop of soft whipped cream is the natural choice for this pie, inviting each bite to linger. If you’re feeling fancy, a light dusting of powdered sugar just before serving gives a cozy, bakery-style finish. Sometimes a few thin ribbons of rhubarb or fresh mint leaves are a fun, colorful touch that looks fabulous on a dessert table.
Side Dishes
Rhubarb Custard Pie is delightful alongside simple accompaniments like fresh strawberries or a scoop of vanilla ice cream. If you’re serving a spring brunch, consider a crisp green salad or some herbal iced tea to balance this pie’s creamy richness. Light, tart, or fruity flavors nearby will make the dessert shine even brighter.
Creative Ways to Present
Try slicing the pie into slender wedges and arranging them on a rustic wooden board for a casual party, or serve in dainty plates with edible flowers scattered around for something special. For individual treats, use mini tart pans to make personal-sized Rhubarb Custard Pies—they’re always a hit. Let your creativity run wild!
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Custard Pie keeps beautifully in the refrigerator. Simply cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days. The flavors continue to develop, so a slice the next day is often even more delicious!
Freezing
This pie can be frozen, though the custard’s texture may change a bit. To freeze, cool the pie completely, wrap it well in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving. For best flavor and creaminess, enjoy fresh if possible.
Reheating
If you like your Rhubarb Custard Pie slightly warm, heat individual slices gently in the microwave for 10–15 seconds or warm the whole pie (loosely covered) in a 300°F oven for about 10 minutes. Just be careful not to overheat, as you want the custard to stay silky, not curdled.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! You can use frozen rhubarb; just thaw and drain any excess liquid before using so the filling doesn’t become watery. Your pie will still capture the classic Rhubarb Custard Pie magic.
Is it necessary to blind bake the crust?
It’s not mandatory, but blind baking for about 10 minutes helps prevent a soggy bottom—especially if you like a crispier base. If you’re short on time, many bakers go straight to filling with good results.
Do I need to peel the rhubarb?
No peeling required! Just wash the stalks and trim off tough ends. The rhubarb’s skin provides lovely color and softens perfectly as the pie bakes.
Can this pie be made dairy-free?
With some creative swaps—like using full-fat coconut milk for the cream and a dairy-free pie crust—you can adapt the recipe. The flavor will be slightly different, but the spirit of Rhubarb Custard Pie still shines through.
How do I know when the custard is set?
The pie is ready when the edges are golden and a knife inserted about two inches from the center comes out mostly clean (a little wobble in the center is good; it sets as it cools). Don’t over-bake or the custard will lose its creamy texture!
Final Thoughts
There’s just something special about pulling a fresh Rhubarb Custard Pie from the oven: it’s the essence of tradition, family, and the joy of simple baking. Whether you’re treating yourself or sharing with friends, this pie brings big smiles and warm memories. Give it a try—you’ll soon understand why it’s a beloved classic!
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Rhubarb Custard Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this classic Rhubarb Custard Pie. A perfect balance of sweet and tangy flavors in every bite, this pie is a delightful treat for any occasion.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups fresh rhubarb, chopped
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Place the pie crust into a 9-inch pie dish and crimp the edges.
- Prepare the filling: Spread the chopped rhubarb in the bottom of the crust.
- Mix the custard: In a medium bowl, whisk together eggs, sugar, salt, vanilla extract, flour, and heavy cream.
- Pour the custard: Pour the custard mixture over the rhubarb in the pie shell.
- Bake: Bake for 45–55 minutes until the custard is set and the top is lightly golden.
- Cool and chill: Let the pie cool, then chill before slicing.
Notes
- To prevent a soggy bottom, you can partially blind bake the crust for 10 minutes before filling.
- Serve with whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
