Rhubarb Custard Pie

Why You’ll Love This Recipe

Rhubarb Custard Pie is a classic dessert that beautifully combines tart rhubarb with a sweet, creamy custard filling in a flaky pie crust. The contrast between the tangy fruit and the smooth custard creates a rich, old-fashioned flavor that’s perfect for spring and summer gatherings or anytime you crave a nostalgic slice of homemade pie.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)
fresh rhubarb (chopped)
granulated sugar
eggs
all-purpose flour
milk or heavy cream
vanilla extract
salt
ground nutmeg (optional)

directions

Preheat your oven to 375°F (190°C).

Place the pie crust into a 9-inch pie dish and crimp the edges.

Evenly spread chopped rhubarb across the bottom of the crust.

In a mixing bowl, whisk together sugar, flour, and salt.

Add eggs, milk (or cream), and vanilla extract, whisking until smooth.

Pour the custard mixture over the rhubarb in the pie shell.

Sprinkle a light dusting of ground nutmeg on top if desired.

Bake for 45–55 minutes, or until the center is set and a knife inserted near the middle comes out clean.

Let the pie cool completely to allow the custard to fully set.

Servings and timing

This recipe serves 8 slices.
Preparation time: 15 minutes
Baking time: 45–55 minutes
Cooling time: 1–2 hours
Total time: 2 hours 15 minutes

Variations

Add a crumble topping of oats, brown sugar, and butter for extra texture.
Mix in a few chopped strawberries with the rhubarb for a fruitier twist.
Use half-and-half instead of milk for a richer custard.
Add a pinch of cinnamon along with the nutmeg for warm spice.

storage/reheating

Store in the refrigerator covered for up to 4 days.
Serve chilled or let sit at room temperature for 15–20 minutes before serving.
Freezing is not recommended, as the custard may separate.

FAQs

Can I use frozen rhubarb?
Yes, thaw and drain it well to avoid excess moisture.

Why is my custard runny?
It likely needs more baking time—ensure the center is fully set before removing from the oven.

Can I make this pie ahead of time?
Yes, it’s best made a day ahead and chilled before serving.

Do I need to pre-bake the crust?
No, the crust bakes fully along with the filling in this recipe.

Can I reduce the sugar?
Yes, but reducing it too much may make the custard less creamy and the rhubarb too tart.

Conclusion

Rhubarb Custard Pie is a sweet-tart dessert that celebrates the bold flavor of rhubarb in a silky, creamy filling. Simple to make and full of nostalgic charm, this pie is a comforting treat perfect for any occasion. Whether served plain or topped with whipped cream, it’s sure to be a family favorite.

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