creamy rhubarb pie recipe

Written BySheba G Updated On
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The Best creamy rhubarb pie recipe

I’m so excited to share this creamy rhubarb pie recipe with you all. As a mom of three, I’m always on the lookout for delicious and easy-to-make desserts that my family will love. Rhubarb pie has been a staple in our household for years, and I’m happy to say it’s a crowd-pleaser every time.

The first time I made this recipe, I was hooked – the combination of the tart rhubarb and the creamy filling is absolute perfection. My kids devoured it in seconds, and my husband even asked for seconds (and thirds!) This pie is perfect for any occasion, whether it’s a family gathering or just a Tuesday.

Plus, it’s surprisingly easy to make and can be whipped up in no time. The best part? It’s actually pretty good for you too – the rhubarb is packed with vitamins and antioxidants, and the cream adds a nice dose of calcium.

Win-win! My family loves this pie so much that we’ve even started making it for our weekly dinner nights. It’s become a staple in our household, and I know it’ll be in yours too once you try it.

So go ahead, give it a shot – your taste buds (and your family) will thank you!

Creamy Rhubarb Pie

Creamy Rhubarb Pie

4.5 from 568 votes

A delightful blend of tart rhubarb and creamy custard, encased in a flaky pie crust. This pie is perfect for spring and summer gatherings.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Rhubarb Filling

6 cups fresh rhubarb, chopped
1 cup granulated sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon

For the Creamy Custard

1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour, salt, and sugar.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, leaving an overhang.
8In a separate bowl, toss rhubarb with sugar, cornstarch, and cinnamon.
9Spoon the rhubarb mixture into the pie crust.
10Roll out the second disk of dough to fit the top of the pie.
11Place it over the rhubarb filling and crimp the edges to seal.
12Cut slits in the top crust to allow steam to escape.
13Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
14Remove from the oven and let it cool on a wire rack for 30 minutes.
15While the pie is baking, prepare the creamy custard.
16In a saucepan, combine milk, heavy cream, and sugar.
17Heat over medium heat until it just begins to simmer.
18In a separate bowl, whisk together cornstarch and egg yolks.
19Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
20Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
21Remove the custard from the heat and stir in the vanilla extract.
22Let it cool slightly.
23Once the pie has cooled for 30 minutes, carefully spoon the custard over the rhubarb filling.
24Allow the pie to cool completely before serving.
25This step will allow the custard to set and create a creamy layer.
26Cut the pie into slices and serve.
27You can garnish with a dollop of whipped cream or a sprinkle of powdered sugar.
28Enjoy your creamy rhubarb pie.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: Ensure the butter is very cold for a flaky crust. For a sweeter pie, increase the sugar in the rhubarb filling.

Watch Video Of How Creamy Rhubarb Pie Works

This creamy rhubarb pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday dinner night. The best part?

It’s actually pretty easy to make and requires minimal ingredients. Plus, it’s surprisingly healthy too!

The rhubarb is packed with vitamins and antioxidants, and the cream adds a nice dose of calcium. So go ahead, give this recipe a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Creamy Rhubarb Pie

Q: What is rhubarb?

Rhubarb is a type of vegetable that’s often used in sweet dishes like pies and tarts. It has a tart flavor similar to citrus fruits and is often paired with sweet ingredients like sugar and cream.

Q: Can I use frozen rhubarb?

Yes, you can use frozen rhubarb in place of fresh. Just thaw it first and pat it dry with paper towels before using.

Q: How do I prevent the filling from becoming too runny?

To prevent the filling from becoming too runny, make sure to cook it long enough so that the cream thickens slightly. You can also add a little bit of cornstarch or flour to help thicken it.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. Simply assemble the pie and refrigerate it until ready to bake. This way, you can have the filling chilled while you’re baking the crust.

Q: Can I use a store-bought pie crust?

Yes, you can use a store-bought pie crust if you prefer. Just thaw it according to the package instructions before using.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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