Rhubarb Custard Pie

Why You’ll Love This Recipe

Rhubarb Custard Pie is a classic spring dessert that combines tart rhubarb with a rich, creamy custard filling, all nestled in a flaky pie crust. The balance of tangy and sweet makes each bite irresistibly delicious. Perfect for using up fresh rhubarb, this pie is a comforting and nostalgic treat ideal for gatherings, potlucks, or a cozy night in.

ingredients

this Recipe

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

pie crust (homemade or store-bought)fresh rhubarbgranulated sugareggsheavy cream or milkall-purpose flourvanilla extractsaltground nutmeg (optional)

directions

Preheat your oven to 375°F (190°C).

Roll out the pie crust and place it into a 9-inch pie dish. Crimp the edges as desired.

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

Add the eggs, vanilla extract, and cream, and whisk until smooth.

Stir in the chopped rhubarb until evenly coated.

Pour the mixture into the prepared pie crust and spread evenly.

Sprinkle a pinch of ground nutmeg over the top if desired.

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

Allow the pie to cool completely before slicing to let the custard fully firm up.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 45-50 minutesCooling time: 1 hourTotal time: 1 hour 55 minutes

Variations

Add a crumble topping of brown sugar, flour, and butter for extra texture.

Use half rhubarb and half strawberries for a sweet-tart twist.

Swap heavy cream for sour cream for a tangier custard.

Add a splash of orange zest for a citrusy note.

Make mini pies in muffin tins for individual servings.

storage/reheating

Store Rhubarb Custard Pie covered in the refrigerator for up to 4 days.To reheat, warm slices in the oven at 300°F (150°C) for about 10 minutes or microwave for 20-30 seconds.Best served chilled or at room temperature.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it well to prevent excess moisture in the custard.

Is the custard supposed to be firm?

Yes, it should be set but still creamy—cooling helps it firm up.

Can I make this pie ahead?

Yes, it keeps well in the fridge and can be made a day in advance.

Can I use a store-bought crust?

Absolutely, just make sure it’s fully thawed if frozen.

What if I don’t have heavy cream?

Milk works fine, though the custard will be slightly less rich.

Can I make this dairy-free?

You can try using coconut milk, though results may vary in texture.

Why is my custard runny?

It may need more baking time, or it wasn’t cooled long enough before slicing.

Can I freeze Rhubarb Custard Pie?

It’s best fresh, but you can freeze it tightly wrapped for up to 1 month.

Is it very sweet?

No, the sugar balances the rhubarb’s tartness, but it’s not overly sweet.

Should I blind-bake the crust?

Not for this recipe—the custard and crust cook together.

Conclusion

Rhubarb Custard Pie is a delightful blend of creamy custard and tangy rhubarb wrapped in a tender crust. It’s a timeless dessert that showcases the bright flavors of spring in a comforting, satisfying slice. Whether you’re new to rhubarb or a longtime fan, this pie is sure to become a seasonal favorite.

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