rhubarb custard pie recipe

Written BySheba G Updated On
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The Best rhubarb custard pie recipe

I’m so excited to share with you my favorite rhubarb custard pie recipe. I’ve been making this pie for years, and it’s always a hit with my family and friends. There’s something about the combination of tart rhubarb and sweet custard that just works.

I think it’s because the rhubarb adds a lovely depth of flavor that complements the creamy custard perfectly. Plus, it’s just so easy to make! I like to use fresh rhubarb from my garden, but you can also use frozen or canned if you prefer.

The key to this recipe is using high-quality ingredients and taking your time to make sure the filling is nice and smooth. It’s worth the extra effort, trust me! My kids love helping me in the kitchen, and they’re always eager to get involved in making this pie.

They love the way the crust smells when it’s baking, and they can’t wait to dig in (with a spoonful of whipped cream on top, of course!) This pie is perfect for any occasion – whether it’s a special dinner party or just a Tuesday night dessert. And the best part?

It’s actually pretty healthy compared to some other desserts out there. The rhubarb is packed with vitamins and antioxidants, and the custard is made with whole milk and eggs for added nutrition.

Rhubarb Custard Pie

Rhubarb Custard Pie

4.9 from 542 votes

This classic pie combines tart rhubarb with a creamy custard filling, all encased in a flaky pie crust. It’s a perfect balance of sweet and tangy flavors.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

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

For the Rhubarb Filling

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

For the Custard Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour, salt, and sugar.
3Add chilled butter and mix using a pastry cutter or fork until the mixture resembles coarse crumbs.
4Gradually add ice 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.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Refrigerate while preparing the fillings.
10In a large bowl, combine rhubarb, sugar, and cornstarch.
11Mix well and set aside.
12In a medium saucepan, heat milk over medium heat until hot but not boiling.
13In a separate bowl, whisk together sugar, cornstarch, egg yolks, vanilla, and salt.
14Slowly pour the hot milk into the egg mixture, whisking constantly.
15Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
16Remove from heat and stir in butter until melted.
17Pour the custard filling into the chilled pie crust.
18Spoon the rhubarb mixture evenly over the custard.
19Roll out the second disk of dough and place it over the filling.
20Trim the edges, leaving about 1/2 inch of overhang.
21Crimp the edges to seal.
22Cut slits in the top crust to allow steam to escape.
23Place the pie on a baking sheet and bake at 425°F for 15 minutes.
24Reduce the oven temperature to 375°F and bake for an additional 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
25If the crust begins to brown too quickly, cover the edges with aluminum foil.
26Let the pie cool completely before serving.

🔧Equipment

Mixing bowl
Pie dish
Saucepan
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 450mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a smoother custard, strain the mixture through a fine-mesh sieve before pouring it into the pie crust. You can also add a pinch of nutmeg to the custard for extra flavor.

Watch Video Of How Rhubarb Custard Pie Works

This rhubarb custard pie recipe is truly a classic – and for good reason! It’s easy to make, deliciously flavorful, and perfect for any occasion whether you’re hosting a dinner party or just need a special treat for yourself or your family.

One thing I love about this recipe is that it stores beautifully – simply refrigerate or freeze leftovers (without topping) until you’re ready to serve again. Reheating leftover slices in the oven brings back that lovely flaky texture we all know and love about homemade pies.

❓ Frequently Asked Questions About Rhubarb Custard Pie

Q1: What kind of rhubarb should I use for this recipe?

A1: You can use either fresh or frozen rhubarb for this recipe. Fresh rhubarb is ideal if you can get it in season, but frozen or canned will work just as well if you can’t find any fresh. Just thaw or drain the liquid before using.

Q2: Can I make this pie ahead of time?

A2: Yes, you can make this pie ahead of time – in fact, it’s one of the best things about this recipe! You can prepare the filling up to a day in advance and store it in the fridge until you’re ready to assemble and bake the pie.

Q3: Why does this pie have a ‘set’ custard?

A3: The custard in this pie is set because we’re using eggs as a thickening agent. The eggs provide structure and stability to the filling, making it perfect for slicing and serving.

Q4: Can I substitute other fruits for the rhubarb?

A4: While you can use other fruits in place of rhubarb, keep in mind that they may change the flavor profile of the pie entirely. If you want to try substituting other fruits, start with smaller quantities to see how they affect the overall taste.

Q5: How do I know if my pie crust is properly baked?

A5: To check if your pie crust is done baking, gently lift one edge of the crust – if it lifts easily without breaking off into pieces, it’s done! If not, bake for a few more minutes until it reaches your desired level of browning.

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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