This Rhubarb Custard Pie is a classic! With a sweet creamy custard base, tangy rhubarb and a tender flaky crust, this pie is delicious.
Every year I just can’t get enough rhubarb…put it in ALL THE THINGS. Pies, cakes, oatmeal, muffins, puddings, squares, compotes…the possibilities are endless. I’m always amazed at the number of ways you can enjoy rhubarb. So in keeping in with the-more-rhubarb-recipes the better, here is a scrumptious recipe for Rhubarb Custard Pie! Enjoy.
Just like Grandma used to make.
This recipe is classic. Made with grandma’s timeless pie crust, fresh rhubarb and a creamy, sweet custard…one bite will take you back to simple times.
Start with a tried-and-true crust.
This crust recipe is one that I use for all of my pies. It’s flaky, tender, so flavourful and is the perfect base for this Rhubarb Custard Pie. It’s also easy to shape, so I had some fun shaping a pretty crimped crust. You can see more about how to do this in my How to Make a Crimped Pie Crust here.
Start with the rhubarb.
This pie is made in 3 separate stages: the pie crust base, rhubarb and the custard. Once you have your pie crust in the plate and ready to go, you simply add the rhubarb, don’t mix it into the custard.
Pour some custard on me!
Now slowly drizzle the custard over the rhubarb, making sure to coat all the pieces. Once the custard is added, and as the pie bakes, the rhubarb will rise to the top and the pie will end up layered…pie crust, custard, rhubarb.
Let’s see that gorgeous custard again! Drizzle, drizzle, drizzle, yum.
Add your pie to a 400 degree preheated oven and bake it for 15 minutes…this high heat helps to brown the crust and prevent a soggy bottom. Once the 15 minutes are up, reduce the heat to 350 and bake for another 55 – 60 minutes, until the crust is golden and set, and the centre of the pie is slightly jiggly.
Don’t be tempted to cut into it too fast!
I know it’s hard, but you have to wait until this pie has set before you cut into it. If it’s too soon and too warm, you will end up with a sloppy piece of pie and no one wants that! Let it rest and cool on the counter for at least 1 hour, several hours is better if you can manage that. Try to make this pie in the morning if you want to serve it for dessert that night.
Classic and SO delicious!
This Rhubarb Custard Pie is really so so good. Creamy, sweet and tangy all at the same time. You can serve it on it’s own or with a scoop of vanilla ice cream or a dollop of whipped cream. Yummmmmmmm
- Fresh or Frozen? I prefer to use fresh rhubarb, but you can use frozen rhubarb. If you use frozen rhubarb make sure to thaw it first, drain any excess moisture, pat it dry and toss it with some flour to soak up any extra moisture, then add it to your pie crust.
- Size: Cut the rhubarb into 1/4 to 1/2 inch pieces.
- Cream: You can use heavy cream, half and half or whole milk. I prefer to use heavy cream.
- Sugar: Don’t cut back on the sugar or you will end up with a runny pie.
- Vanilla: This recipe calls for 1/2 tsp vanilla, but if you prefer more of a vanilla taste in the custard feel free to add 1 tsp.
- Crust: I use my tried and true pie crust recipe for this pie. You will end up with some leftover crust, but you can use it to make other tasty treats. (see below)
- Timeline: Make this pie in the morning so it is set and ready for dessert!
- Custard Tip: I like to use my hand blender to make the custard smooth and creamy.
- How do I know my pie is done baking? The pie crust will be golden, and the centre of the pie will slightly jiggle.
- What to do with the extra pie crust: Make pie crust cookies or pie crust dippers, save it and freeze it to make tarts, use it to make pie crust cut outs to put on your pie or other pies (like this Classic Rhubarb Pie).
- Let it rest and cool. If you cut into the pie too soon it may not be set. This pie is best served after it has sat and cooled for at least an hour.
- When is this pie best served? I think this pie is MOST delicious on the day it is made, because the crust is the most flaky and flavourful. BUT leftovers are delicious!
- Why didn’t my pie set? There are a couple of different reasons, but the most common reason is that the pie wasn’t baked long enough…keep it in the oven until the centre doesn’t jiggle. It could also be due to too much moisture in the rhubarb (especially if you used frozen rhubarb), or you used a low fat milk. Also, don’t cut back on the sugar!
- Storage: Custard bases need refrigeration, so keep any leftover pie covered tightly in the fridge.
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More Delicious Rhubarb Recipes to Try:
- Rhubarb Pudding Cake
- Classic Rhubarb Pie
- Rhubarb Cream Scones
- Easy Stewed Rhubarb
- Rhubarb Dream Bars
- Rhubarb Crisp
Have a delicious day!