custard rhubarb pie recipe

Written BySheba G Updated On
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The Best custard rhubarb pie recipe

I’ve been making custard rhubarb pie for years, and it’s always a hit with my family. The combination of tender rhubarb and creamy custard is a match made in heaven. I love that this pie is a classic comfort food that’s easy to make and feeds a crowd.

It’s perfect for potlucks, family gatherings, or just a cozy night at home. One of the things I appreciate about this recipe is that it’s relatively healthy compared to other desserts. The rhubarb adds fiber and antioxidants, while the custard provides a rich source of calcium.

Plus, it’s easy to make ahead and freeze for later. My kids love helping me mix the filling and rolling out the crust, making it a fun activity for the whole family. We often have leftovers, which is never a problem since the pie freezes beautifully and reheats nicely in the oven.

I’ve made this pie for holidays, birthdays, and even just because. It’s a staple in our household that never fails to impress. When I’m feeling stressed or overwhelmed, baking this pie always lifts my mood and makes me feel more centered.

The process of measuring ingredients, mixing, and rolling out dough is meditative and calming. Plus, the end result is always worth it – a warm, flaky crust giving way to a sweet and tangy filling that’s sure to please even the pickiest eaters.

Custard Rhubarb Pie

Custard Rhubarb Pie

4.6 from 1041 votes

A classic custard rhubarb pie recipe with a delicate balance of tart and sweet flavors. The creamy custard complements the tangy rhubarb perfectly, making it a delightful dessert.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Rhubarb Filling

1.5 lbs fresh rhubarb, chopped
1/2 cup granulated sugar
1/2 cup water
1 tbsp cornstarch

For the Custard

2 cups whole milk
4 large egg yolks
1/3 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
6While the dough is chilling, prepare the rhubarb filling.
7In a saucepan, combine chopped rhubarb, sugar, and water.
8Cook over medium heat until the rhubarb is tender and the mixture has thickened slightly, about 10-15 minutes.
9Stir in cornstarch and set aside to cool.
10On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
11Press the dough into the dish, trim the edges, and crimp as desired.
12Pre-bake the crust at 425°F for 10-12 minutes, until lightly golden.
13Remove from the oven and set aside.
14In a separate bowl, whisk together milk, egg yolks, sugar, cornstarch, vanilla extract, and salt until smooth.
15Pour the custard mixture over the pre-baked pie crust.
16Spoon the cooled rhubarb filling evenly over the custard, ensuring it is well distributed.
17Reduce the oven temperature to 350°F.
18Bake the pie for 35-40 minutes, until the custard is set and the top is lightly golden.
19The custard should jiggle slightly in the center but not be liquid.
20If the crust begins to brown too quickly, cover the edges with aluminum foil.
21Allow the pie to cool completely on a wire rack before serving.
22This will help the custard set properly.
23Serve at room temperature or chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a smoother custard, strain the egg yolk mixture through a fine-mesh sieve before pouring it into the pie crust. You can also sprinkle a bit of cinnamon or nutmeg on top of the rhubarb for added flavor.

This custard rhubarb pie recipe has been a staple in my household for years, and it’s always a hit with my family and friends. Whether we’re having it as a special treat or as part of a larger meal, this pie never fails to impress.

One of my favorite things about this recipe is how versatile it is – you can make it ahead of time and freeze it for later use. When reheating leftovers, simply pop them in the oven until warmed through and serve with whipped cream or vanilla ice cream if desired.

❓ Frequently Asked Questions About Custard Rhubarb Pie

Q: What type of sugar should I use in this recipe?

I recommend using granulated sugar for this recipe, as it dissolves easily into the custard mixture.

Q: Can I substitute fresh rhubarb with frozen?

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

Q: How do I prevent the crust from becoming too soggy?

To prevent a soggy crust, make sure to bake the pie long enough that the filling is set but not overbaked.

Q: Can I add other flavors like vanilla or lemon to this recipe?

You can definitely experiment with adding other flavors like vanilla or lemon extract to give your pie an extra boost.

Q: How do I store leftover pie slices?

You can store leftover pie slices in an airtight container in the fridge for up to three days or freeze them for up to two months.

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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