Tart and sweet, this rhubarb custard pie recipe is easy to make.
Fresh rhubarb is baked into a creamy custard single-crust pie that’s ready to serve in less than an hour!
This delicious treat is a summertime favorite that makes the most of fresh rhubarb.
Ingredients in Rhubarb Custard Pie
This rhubarb pie has a delicous custard filling topped with tart rhubarb slices.
- Rhubarb – Use either fresh rhubarb stalks or frozen rhubarb for this pie. Fresh rhubarb is firm while frozen rhubarb is a bit softer. If using frozen rhubarb, be sure to thaw and drain liquid first so the pie sets.
- Custard – The custard is made with egg yolks, sugar, and half and half (or light cream).
- Crust – I love homemade pie dough made with butter and shortening for texture and flavor. To make this even easier to prepare, you use store-bought pie crust.
- Variations – If you’re a little shy on rhubarb, mix in chopped strawberries or peeled and sliced apple. Orange zest is a great addition to the custard.
How to Make Rhubarb Custard Pie
- Line a pie plate with unbaked pie pastry (recipe below).
- Whisk together all ingredients except the rhubarb.
- Fill pie shell with prepared rhubarb and pour the custard on top.
- Bake until the fruit is tender and the pie is set.
Tips for Perfect Rhubarb Custard Pie
- Cut rhubarb into small pieces about ¼” each to tenderize the fibrous stalks. Be sure the stalks are free of leaves as they are toxic if consumed.
- If the edges of the pie crust start to brown too quickly, cover them with strips of foil or a pie shield.
- Let the pie cool before serving to allow the custard to set.
How to Store
- Leftover rhubarb custard pie can be stored in an airtight container in the refrigerator for up to 4 days.
- Baked pie is also so easy to freeze once it’s cooled. Cut it into single portions, wrap in plastic wrap, and place it in an airtight container in the freezer for up to 2 months.
More Rhubarb Recipes
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Rhubarb Custard Pie
This homemade pie combines the tangy freshness of rhubarb with the creaminess of homemade custard in a flaky crust.
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Preheat the oven to 450°F.
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Prepare the pie crust according to your favorite recipe, or use a premade pie crust. Line a 9-inch glass pie pan, ensuring it covers the bottom and sides evenly. Crimp the edges.
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In a small bowl, whisk the eggs until they turn a light yellow color. Add cream, sugar, flour, vanilla, and salt. Mix well.
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Fill the prepared pie shell with rhubarb. Pour the custard mixture overtop.
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Place the pie on the bottom rack of the preheated oven. Bake it at 450°F for 15 minutes.
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Reduce the oven temperature to 350°F and continue baking the pie for an additional 30 to 35 minutes, or until the rhubarb is tender and the pie has set.
- If you notice the edges of the pie starting to brown too quickly, you can cover them with aluminum foil to prevent over-browning.
- It’s important to let the pie cool before slicing. This allows the custard to set and makes for cleaner slices.
- Feel free to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.
For a 9″ deep dish pie adjust the filling as follows:
3 1/2 cups rhubarb
3 egg yolks
1/3 cup light cream
1 1/4 cup sugar
3 Tablespoons flour
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Calories: 114 | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 78mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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