There’s something truly magical about a Rhubarb Custard Pie. Freshly tart rhubarb gets nestled in a pillowy, vanilla-kissed custard, all baked inside a buttery crust. The flavors and textures meld as it cools, leaving you with a spoonful of spring in every bite. This is comfort food at its finest—simple, a little nostalgic, and absolutely bursting with character. If you’ve never tried this pie before, prepare to fall in love with a classic you’ll want to share with everyone you know.
Ingredients You’ll Need
This is one of those old-fashioned desserts where every ingredient has its moment to shine. The ingredients list is refreshingly short, but each piece plays an essential part in creating that signature Rhubarb Custard Pie taste and texture.
- Unbaked 9-inch pie crust: The flaky, buttery foundation that holds all that luscious filling; you can use homemade or a quality store-bought option.
- Chopped fresh rhubarb (3 cups): Bright, tangy, and colorful, in-season rhubarb gives the pie its unique personality—go for crisp, vibrant stalks.
- Large eggs (3): Room temperature eggs whisk up beautifully for a smooth, rich custard.
- Granulated sugar (1 1/2 cups): Sweetness that balances the tart rhubarb and creates that delectable creamy bite.
- Salt (1/4 teaspoon): Just a touch enhances both the sweet and tangy elements.
- All-purpose flour (3 tablespoons): A little goes a long way to thicken the custard without compromising the silky finish.
- Vanilla extract (1 teaspoon): Adds a fragrant depth that brings the custard component together.
- Heavy cream (1 cup): For an incredibly smooth, rich custard—feel free to swap with half-and-half if you prefer.
How to Make Rhubarb Custard Pie
Step 1: Prep Your Pie Crust
Preheat your oven to 375°F (190°C). Roll out your pie dough and ease it gently into a 9-inch pie plate. Fold under any excess, then crimp the edges for a pretty, rustic look. If you’re using a store-bought crust, let it come to room temperature for easier handling.
Step 2: Add the Rhubarb
Scatter your chopped rhubarb evenly across the bottom of the pie crust. This ensures that every slice gets the perfect ratio of tender, tart fruit to creamy custard. Don’t worry if it looks like a lot—rhubarb mellows as it bakes.
Step 3: Mix the Custard Filling
In a medium mixing bowl, whisk together the eggs, sugar, salt, flour, vanilla, and heavy cream. Whisk until the mixture is completely smooth—no lumps allowed! This rich custard is what sets Rhubarb Custard Pie apart from the rest.
Step 4: Assemble the Pie
Slowly pour the custard mixture over the rhubarb in the pie shell, making sure it seeps into all the nooks and crannies. Give the pie plate a gentle tap on the counter to release any trapped air bubbles.
Step 5: Bake to Perfection
Bake the pie for 50 to 60 minutes, keeping an eye on it after the 45-minute mark. You’re looking for a set custard that jiggles slightly in the very center, with a softly golden top. If you like, sprinkle a little cinnamon sugar over the surface before baking for extra sparkle and flavor.
Step 6: Cool and Chill
Let your Rhubarb Custard Pie cool completely on a wire rack, then transfer it to the fridge for at least 2 hours (overnight is even better). Chilling helps the custard fully set, making for neater slices and a wonderfully creamy texture.
How to Serve Rhubarb Custard Pie
Garnishes
Sometimes simple is best, but a dollop of freshly whipped cream is never out of place. If you want to dress it up, try a sprinkle of powdered sugar, a scatter of sliced almonds, or even a few curls of lemon zest to echo the brightness of the filling.
Side Dishes
Serve this pie alongside a light fruit salad or a handful of ripe berries for the perfect contrast. If you’re celebrating a special occasion, pair with vanilla or honey ice cream for a dreamy, creamy finish that flatters both the rhubarb and the custard.
Creative Ways to Present
For a playful twist, bake the recipe in mini tart pans for individual servings—perfect for picnics or parties. Another idea is to drizzle with a quick berry coulis just before serving, or to add a lattice crust on top for a bit of extra flair (and crunch!).
Make Ahead and Storage
Storing Leftovers
Rhubarb Custard Pie keeps beautifully in the refrigerator. Cover gently with plastic wrap or foil and refrigerate for up to 3 days. The flavors actually meld and intensify as it sits, so you might find yourself sneaking a second slice on day two!
Freezing
Yes, you can freeze your pie! For best results, cool it completely, then wrap tightly in plastic wrap plus a layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving; the custard may be just a little less silky, but the flavor will still be wonderful.
Reheating
If you prefer your Rhubarb Custard Pie served slightly warm, pop individual slices in the microwave for 10–15 seconds, or warm the whole pie (covered with foil) in a 300°F oven for about 15 minutes. Just be gentle—the custard is delicate!
FAQs
Can I use frozen rhubarb for Rhubarb Custard Pie?
Absolutely! Frozen rhubarb works well, just thaw and drain it first to remove excess moisture, then pat dry before adding to your pie shell to avoid a soggy bottom.
Do I need to blind-bake the pie crust?
For this recipe, there’s no need to blind-bake. The filling goes into an unbaked crust and both bake together, letting the rhubarb and custard meld beautifully into the base.
What if I don’t have heavy cream?
Not to worry! Half-and-half is an easy substitute and will still give you a creamy, delicious result, though the custard will be slightly less rich. Whole milk will work in a pinch, but may result in a softer set.
Can I make this Rhubarb Custard Pie gluten-free?
Yes! Use your favorite gluten-free pie crust and swap out the all-purpose flour for a trusted gluten-free blend or 2 tablespoons of cornstarch to thicken the custard.
How can I tell when the pie is done?
The best indicator is a custard that’s mostly set but still jiggles just a little in the center when you nudge the pie. It will continue to set as it cools, so don’t worry if it seems a bit wobbly at first.
Final Thoughts
If you’ve never brought a homemade Rhubarb Custard Pie to your table, now’s the time to let this classic shine. There’s just something about that creamy, sweet-tart bite that feels like a hug from springtime itself. Don’t be surprised if it disappears faster than you expect—consider yourself warned!
Print
Rhubarb Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with this easy-to-make Rhubarb Custard Pie. A perfect dessert to celebrate spring!
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Roll out the pie crust and place it into a 9-inch pie dish, crimping the edges as desired.
- Prepare the filling: Spread rhubarb in the crust. In a bowl, whisk together eggs, sugar, salt, flour, vanilla, and cream until smooth.
- Add the custard: Pour the custard over the rhubarb.
- Bake: Bake for 50-60 minutes until set and golden.
- Cool and serve: Cool at room temperature, then refrigerate for 2 hours before slicing.
Notes
- For a sweeter pie, sprinkle with cinnamon sugar before baking.
- Half-and-half can be used instead of heavy cream.
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