pie/ rhubarb

Rhubarb Custard Pie

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.

a side view of a slice of rhubarb custard pie. in the background is the pie and pink napkins

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.

a top down view of an unbaked pie crust in a pie dish.

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.

a top down view of a pie crust filled with chopped fresh rhubarb

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.

a view of custard being poured into a rhubarb filled pie crust

Let’s see that gorgeous custard again!  Drizzle, drizzle, drizzle, yum.

a view of custard being poured into a rhubarb filled pie crust

Now bake!

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.

a top down view of an unbaked pie crust filled with chopped rhubarb and custard

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.

a top down view of a baked rhubarb custard pie. in the background are pink and wine coloured napkins, a rhubarb stock, pieces of chopped rhubarb and a pie server

a top down view of a baked rhubarb custard pie with a slice cut out of it, as well as a soft pink plate with the slice of pie and a gold fork. in the background are pink and wine coloured napkins, a rhubarb stock, pieces of chopped rhubarb and a pie server

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

a side view of a slice of rhubarb custard pie. in the background is the pie and pink napkins

Ingredient Tips:

  • Rhubarb: 
    • 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)

Recipe Tips:

  • 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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Rhubarb Custard Pie

This Rhubarb Custard Pie is a classic! With a sweet creamy custard base, tangy rhubarb and a tender flaky crust, this pie is delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 pie 1x
  • Category: Pie
  • Method: Baking

Ingredients

Scale

Pie Crust:

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Rhubarb Custard Filling:

  • 3 1/2 cups chopped rhubarb (the pieces should be 1/4 to 1/2 inch)
  • 1 cup heavy cream
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 1/2 cups sugar
  • 3 tbsp flour
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 400 degrees.

Pie Crust:

  1. In a bowl whisk together the flour and salt.
  2. With a pie cutter, cut in the shortening until the particles are like the consistency of wet sand.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. If you feel like the dough is too wet, you don’t need to add it all.
  4. Press into a ball.
  5. Then place the ball of dough on to a lightly floured piece of parchment paper.
  6. Using a rolling pin, roll out the dough to a 1/8 inch thickness.
  7. Gently flip the dough into an 9-inch pie plate, pressing the dough down into the plate.
  8. Then use a knife and slide it along the edge of the pie plate to trim off the extra crust.  See recipe tips for what to do with the excess dough.
  9. If you like, pinch the edge of the pie crust to make a rippled edge like in the pictures.
  10. Set aside and make the filling.

Rhubarb Filling:

  1. In a bowl whisk together the heavy cream, eggs, vanilla, sugar, flour and salt.  I like to use a hand blender to make the mixture smooth and creamy.
  2. Add the chopped rhubarb into the pie crust.
  3. Pour the milk/egg mixture over the rhubarb.
  4. Place the pie into your 400 degree preheated oven.  Bake for 15 minutes.
  5. After 15 minutes, reduce the heat of the oven to 350 degrees and bake for 55 – 60 minutes. The centre of the pie shouldn’t be jiggly.
  6. Let the pie cool completely before cutting into it.

Keywords: rhubarb pie, rhubarb custard pie

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More Delicious Rhubarb Recipes to Try:

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