rhubarb and custard pie recipe

Written BySheba G Updated On
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The Best rhubarb and custard pie recipe

I have been making this rhubarb and custard pie for years and it is always a hit with my family. The tartness of the rhubarb pairs so perfectly with the smooth, sweet custard. My kids love it warm with a scoop of ice cream, and I love that it uses fresh rhubarb from my garden. It is a great dessert for a spring or summer gathering and it is not too complicated to put together. Rhubarb is a good source of fiber and vitamin C, so I feel a little better serving this than a plain sugar pie.

Classic Rhubarb and Custard Pie

4.6 from 1383 votes

A delightful pie that combines tart rhubarb with a rich, creamy custard filling. This recipe creates a beautiful and delicious dessert that is perfect for any occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

4 cups chopped fresh rhubarb (about 1 1/2 pounds)
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired.
3In a large bowl, combine the chopped rhubarb, 3/4 cup of the sugar, flour, cinnamon, and nutmeg. Toss to coat the rhubarb.
4In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and the remaining 1/4 cup of sugar until smooth.
5Spread the rhubarb mixture evenly into the pie crust. Pour the custard mixture over the rhubarb.
6Bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until the custard is set and the crust is golden brown. A knife inserted near the center should come out clean.
7Let the pie cool completely on a wire rack before serving. This allows the custard to set properly.

🔧Equipment

9-inch pie plate
Mixing bowls
Rolling pin
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 105mg🧂Sodium: 220mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

If your rhubarb is very tart, you can increase the sugar by 2 tablespoons. For a less sweet pie, reduce the sugar by 2 tablespoons. You can also use a store-bought pie crust to save time.

Watch Video Of How Classic Rhubarb and Custard Pie Works

This rhubarb and custard pie is a wonderful way to enjoy a classic spring flavor. It is a dessert that always gets compliments and works perfectly for family dinners or holiday gatherings. I hope you give it a try and it becomes a favorite in your home too.

❓ Frequently Asked Questions About Rhubarb and Custard Pie

1. Can I use frozen rhubarb for this pie?

Yes, you can use frozen rhubarb. There is no need to thaw it first. Just increase the baking time by about 10 minutes to account for the extra moisture.

2. Why is my custard runny?

A runny custard usually means it was not baked long enough. Make sure the custard is set around the edges and only slightly jiggly in the center when you take it out. Letting the pie cool completely is also key for the custard to firm up.

3. Can I make this pie ahead of time?

Absolutely. This pie can be made a day in advance. Keep it covered in the refrigerator and let it come to room temperature before serving, or serve it chilled.

4. What can I use instead of heavy cream?

You can substitute the heavy cream with half and half or whole milk for a lighter custard. The texture will be slightly less rich, but it will still be delicious.

5. How do I store leftover pie?

Cover leftover pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.

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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