Rhubarb Custard Pie

Rhubarb Custard Pie is an easy to make rhubarb pie recipe made with fresh or frozen rhubarb for a rhubarb and custard sweet treat any time!

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Rhubarb pie recipe

This creamy rhubarb pie tastes mildly sweet with a great tangy punch from the bits of ripe rhubarb.

It’s an easy to make rhubarb and custard sweet treat that’s a delicious way to use rhubarb when it’s in season. Or make this rhubarb recipe with frozen rhubarb year-round!

No matter when you make it, I know you’re going to love this easy to make old fashioned rhubarb custard pie.

Ingredients

• Pie crust – this single crust rhubarb pie can be made with either homemade pie crust or a store-bought crust. And there’s no need to par-bake the crust because of the initial high heat followed by a lower bake resulting in perfectly set rhubarb egg custard and nicely browned pie crust every time.
• Rhubarb – chopped fresh or frozen rhubarb stalks. To make rhubarb custard pie with frozen rhubarb simply defrost and drain before using. And if the frozen rhubarb still seems a little watery you can toss it with a tablespoon or two of flour to absorb the excess moisture. If the frozen rhubarb isn’t looking as pretty as you’d make rhubarb custard pie with crumb topping, like an Amish rhubarb custard pie.
• Eggs – eggs form the base of this custard pie and although like clafoutis the texture is softer and creamier.
• Granulated sugar
• All purpose flour
• Milk – whole milk or cream
• Vanilla extract – or vanilla bean paste
• Nutmeg
• Salt

How to make

1. Preheat oven to 425 degrees Fahrenheit.
2. Place single pie crust in the bottom of a pie dish.
3. Arrange clean, chopped rhubarb on top of single pie crust.
4. Whisk remaining ingredients until smooth to make the vanilla custard. Then pour over rhubarb in pie shell.
5. Bake at 425 F for 10 minutes.
6. Then reduce the temperature to 350 F and bake for 45 minutes longer or until the rhubarb custard is firm but still slightly jiggly in the center.
7. Remove and transfer to cooling rack to cool to room temperature, about 1 hour.
8. To firm and chill the pie refrigerate at least an hour before serving.
9. Serve and enjoy!

How to serve

You can serve rhubarb pie with ice cream or whipped cream. But because it already has such great contrast of tart rhubarb with creamy vanilla it’s delicious plain as well.

How to store

Store pie refrigerated, loosely covered, for up to 3 days.

Freezing is not recommended. But both the pie crust and the rhubarb can be prepared in advance and frozen until ready to assemble.

📖 Recipe

Rhubarb Custard Pie

Rhubarb Custard Pie is an easy to make rhubarb pie recipe made with fresh or frozen rhubarb for a rhubarb and custard sweet treat any time!

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Chilling Time: 2 hours hours

Total Time: 3 hours hours 15 minutes minutes

Course: Dessert

Cuisine: American, French

Servings: 8 servings

Calories: 410kcal

Author: Tristin Rieken

Ingredients

Rhubarb custard

• 5 cups chopped rhubarb
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup all purpose flour
• 2 tablespoons whole milk
• 1 tablespoon vanilla extract
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Single pie crust

• 1 ¼ cup all purpose flour
• ½ cup butter cold
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 6 tablespoons water cold

Instructions

• Prepare single pie crust and place in standard pie dish.
  1 ¼ cup all purpose flour, ½ cup butter, 1 tablespoon granulated sugar, ½ teaspoon salt, 6 tablespoons water
• Preheat oven to 425 degrees Fahrenheit.
• Place single pie crust in the bottom of a pie dish.
• Arrange clean, chopped rhubarb on top of crust.
  5 cups chopped rhubarb
• Whisk remaining ingredients until smooth to make the vanilla custard.
  4 large eggs, 1 ½ cups granulated sugar, ½ cup all purpose flour, 2 tablespoons whole milk, 1 tablespoon vanilla extract, ¼ teaspoon nutmeg, ¼ teaspoon salt
• Pour custard over rhubarb.
• Bake at 425 F for 10 minutes.
• Then reduce the temperature to 350 F and bake for 45 minutes longer or until the rhubarb custard is firm but still slightly jiggly in the center.
• Remove and transfer to cooling rack to cool to room temperature, about 1 hour.
• Refrigerate at least 1 hour to chill before serving.

Nutrition

Calories: 410kcal | Carbohydrates: 64g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 351mg | Potassium: 296mg | Fiber: 2g | Sugar: 40g | Vitamin A: 573IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg

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