Why You’ll Love This Recipe
There’s something magical about rhubarb—it’s tart, bold, and completely unforgettable. When paired with a sweet, creamy custard and baked into a buttery pie crust, it becomes a dessert that’s both comforting and exciting. This Rhubarb Custard Pie is a nostalgic classic that feels like spring and summer wrapped into one delicious slice.
Whether you’re serving it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this pie is guaranteed to impress. The tart rhubarb cuts perfectly through the silky custard, creating a beautiful balance of sweet and tangy in every bite. Perfect for holidays, Sunday dinners, or any time you want to surprise your guests with something old-fashioned but unforgettable.
Table of Contents
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- Optional: a pinch of nutmeg or cinnamon for added warmth
Directions
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust: Place your unbaked crust into a 9-inch pie plate. Crimp the edges if desired and set aside.
- Add chopped rhubarb to the bottom of the pie crust, spreading it out evenly.
- In a large bowl, whisk together the eggs, sugar, flour, and salt until smooth and well blended.
- Stir in the cream (or milk) and vanilla extract. For a cozy twist, add a pinch of nutmeg or cinnamon.
- Pour the custard mixture over the rhubarb in the pie crust. The rhubarb may float slightly—that’s okay!
- Place the pie on a baking sheet (to catch drips) and bake for 50–60 minutes, or until the custard is set and the top is lightly golden.
- Remove from oven and allow the pie to cool completely. The custard will continue to set as it cools.
- Serve at room temperature or chilled. Top with whipped cream or a scoop of ice cream for extra indulgence.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Cooling Time: 2 hours
- Total Time: About 3 hours
Variations
- Strawberry-Rhubarb Custard Pie: Replace 1 cup of rhubarb with fresh chopped strawberries.
- Crumb Topping: Add a buttery streusel topping made with flour, brown sugar, and butter for extra texture.
- Gluten-Free: Use a gluten-free pie crust and substitute gluten-free flour in the filling.
- Coconut Cream Version: Add 1/4 cup shredded coconut to the custard for a tropical twist.
- Mini Pies: Use a muffin tin to make individual custard pies—great for parties or sharing.
Storage and Reheating
- Storage: Store the pie covered in the refrigerator for up to 4 days.
- Reheating: To reheat a slice, microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for about 10 minutes.
- Freezing: Not recommended, as the custard may separate when thawed.
FAQs
Can I use frozen rhubarb?
Yes! Just make sure to thaw and drain it well before using to avoid a watery pie.
Why is my custard not setting?
It may need more time in the oven. Bake until the center jiggles slightly but isn’t liquid.
Is this pie supposed to be tart?
Yes! Rhubarb has a naturally tangy flavor, which is perfectly balanced by the sweet custard.
Can I make it ahead of time?
Absolutely. It tastes even better the next day after the flavors meld.
What’s the best way to serve it?
Cold or at room temperature with whipped cream or vanilla ice cream.
Can I make this dairy-free?
You can try using coconut cream or almond milk, though texture may vary slightly.
Conclusion
This Rhubarb Custard Pie is more than just dessert—it’s a memory in the making. It’s the kind of pie that brings people together, sparks conversation, and leaves everyone reaching for seconds. With its perfect balance of creamy and tart, it’s bound to become a seasonal favorite in your kitchen
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