There’s something deeply nostalgic about baking a rhubarb custard pie—it reminds me of spring days in my grandmother’s kitchen, where the scent of warm custard and tart rhubarb filled the air. This rhubarb custard pie is the perfect balance of tangy and sweet, with vibrant rhubarb tucked into a silky, vanilla-kissed custard and wrapped in a golden, flaky crust. It’s the kind of pie that feels like home with every bite.
Whether you’re sharing it at a Sunday gathering or baking just because, this rhubarb custard pie is a simple, honest dessert that brings comfort and joy. And the best part? You don’t need anything fancy—just fresh rhubarb, a handful of basics, and a little love to make this timeless rhubarb custard pie truly unforgettable.
Why Rhubarb Custard Pie is a Spring Baking Essential
This vintage rhubarb custard pie has been passed down through generations in my family, and it’s easy to see why—it’s one of those timeless desserts that always feels just right on the table. Rhubarb season, from April to June, is the perfect excuse to bake this pie for Mother’s Day or spring brunches. Unlike some rhubarb desserts that lean too tart, this rhubarb custard pie wraps that tangy brightness in a silky, vanilla custard that’s both soothing and satisfying.
What makes this custard rhubarb pie truly stand out is the way the creamy filling softens the rhubarb’s natural sharpness, turning each slice into a cozy, sweet-tart delight. It’s a rustic fruit pie that’s just as lovely with a scoop of vanilla ice cream as it is on its own—and whether you’re baking for a gathering or just a quiet night in, this rhubarb custard pie brings comfort with every bite.
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Ingredients
For the Buttery Pie Crust:
- All-purpose flour
- Salt
- Cold butter, cubed
- Ice water
- Substitution tip: For a gluten-free option, swap regular flour with a 1:1 gluten-free baking flour blend
For the Fresh Rhubarb Filling:
- Fresh rhubarb, cut into ½-inch pieces (about 1½ pounds)
- Granulated sugar
- Eggs
- Heavy cream
- All-purpose flour
- Vanilla extract
- Salt
- Butter, cut into small pieces
Optional Crumb Topping:
- All-purpose flour
- Brown sugar
- Cold butter
The star ingredient here is obviously the farmer's market rhubarb – look for stalks that are firm, crisp, and have a bright red-pink color. Fresh rhubarb gives this pie its signature tart rhubarb flavor that makes it so addictive. The sugar and rhubarb blend creates natural juices that meld beautifully with the thickened custard pie filling, while the vanilla extract adds depth and warmth to the overall flavor profile.
See recipe card for quantities.
Instructions
Preparing Your Flaky Pie Crust
- In a large bowl, whisk together flour and salt until well combined.
- Cut in cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a disk, wrap tightly in plastic wrap, and chill for at least 30 minutes.
- Roll out your chilled dough on a floured surface to about 12 inches in diameter.
- Transfer to a 9-inch pie pan, trim edges leaving about 1-inch overhang, and crimp decoratively.
- This creates the perfect foundation for your rhubarb custard tart.
Creating the Perfect Rhubarb and Custard Base
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chopped fresh rhubarb with ¾ cup of the granulated sugar.
- Let this mixture sit for about 10 minutes – this allows the rhubarb to release some of its natural juices.
- In a separate bowl, whisk together the eggs until well beaten.
- Add heavy cream, remaining ¼ cup sugar, flour, vanilla extract, and salt to the eggs.
- Whisk everything together until smooth and well combined.
- This creates your creamy rhubarb custard base that will set beautifully during baking.
Assembly and Baking Your Easy Rhubarb Recipe
- Spread the sugared rhubarb evenly in your prepared pie crust, making sure it's distributed in a single layer.
- Pour the custard mixture slowly over the rhubarb, ensuring it's distributed evenly throughout.
- Gently tap the pie pan on the counter to release any air bubbles.
- Dot the top with small pieces of butter – these will melt during baking and add richness to the filling.
- If you're adding a crumb topping, mix the flour, brown sugar, and cold butter until crumbly, then sprinkle evenly over the pie.
- Place the pie on a baking sheet to catch any potential drips.
- Bake for 15 minutes at 400°F, then reduce temperature to 350°F (175°C).
- Continue baking for 35-40 minutes, until the custard is set and the top is golden brown.
- The center should be just slightly jiggly when you gently shake the pan.
Cooling and Setting
- Remove the pie from the oven and place it on a wire cooling rack.
- Allow your rhubarb custard pie to cool completely at room temperature for at least 2 hours.
- Resist the temptation to slice early – this cooling time is crucial for the custard to fully set.
- For the cleanest slices, refrigerate the cooled pie for an additional 2-3 hours before serving.
- The pie actually tastes even better the next day as all the flavors have time to meld together.
- When ready to serve, use a sharp knife wiped clean between cuts for the most beautiful slices.
- Step 1: Preparing Your Flaky Pie Crust
Make and chill a buttery, flaky crust from scratch.
- Step 2: Creating the Perfect Rhubarb and Custard Base
Mix chopped rhubarb with sugar and whisk the creamy custard base.
- Step 3: Assembly and Baking Your Easy Rhubarb Recipe
Assemble the pie and bake until golden and set.
- Step 4: Cooling and Setting
Let the pie cool and set before slicing and serving.
Pro Hints and Tips for the Best Rhubarb Pie
Here's a game-changing tip: pre-salt your chopped rhubarb and let it drain for 15 minutes before adding to the pie. This removes excess moisture and prevents a soggy bottom crust. Simply toss the rhubarb pieces with a pinch of salt, let them drain in a colander, then pat dry before proceeding with the recipe.
Another secret to success is partially blind-baking your crust for 8-10 minutes before adding the filling. This creates a barrier that keeps your crust crisp even with all that juicy rhubarb filling.
Health Benefits and Serving Suggestions
Rhubarb is surprisingly nutritious – it's loaded with vitamin C, fiber, and antioxidants while being naturally low in calories. This makes our rhubarb dessert a relatively guilt-free indulgence compared to many other pies. The egg custard base also provides protein and calcium.
This tangy fruit dessert pairs wonderfully with a dollop of vanilla ice cream or freshly whipped cream. For an extra special touch, try serving it with a drizzle of caramel sauce or alongside a cup of freshly brewed coffee. It's perfect for spring baking recipes collections and makes an impressive dessert for brunch gatherings.
Creative Variations and Substitutions
- Strawberry Rhubarb Custard Pie: Add 1 cup of sliced fresh strawberries to create a strawberry rhubarb custard pie recipe that's absolutely divine. The strawberries add natural sweetness that complements the tart rhubarb beautifully.
- Crustless Rhubarb Custard Pie: For a lighter version, skip the crust entirely and bake in a greased pie dish for a crustless rhubarb custard pie that's naturally gluten-free.
- Rhubarb Sour Cream Pie: Replace the heavy cream with sour cream for a tangier, more complex flavor profile that creates an amazing rhubarb sour cream pie variation.
- Rhubarb Custard Pie with Meringue: Top your cooled pie with a fluffy meringue made from 3 egg whites and ⅓ cup sugar for an elegant rhubarb custard pie with meringue that's sure to impress.
Essential Equipment for Success
A 9-inch pie pan with sloped sides works best for this recipe – it allows for even heat distribution and creates those picture-perfect slices. A pastry cutter makes quick work of creating the perfect pie crust texture, though two butter knives work in a pinch.
If you're making multiple pies or want perfectly even rhubarb pieces, a sharp chef's knife is essential. A kitchen scale can also be helpful for measuring your rhubarb accurately – consistency in sizing helps with even cooking.
Storage Instructions
Store your finished rhubarb custard pie covered in the refrigerator for up to 4 days. The custard base means this pie needs to stay chilled to maintain food safety. For the best texture, let individual slices come to room temperature for about 15 minutes before serving.
Unfortunately, this particular retro dessert recipe doesn't freeze well due to the custard filling, which can become watery when thawed. However, you can prepare the unbaked pie and freeze it for up to 2 months – just bake directly from frozen, adding about 15 extra minutes to the baking time.
Grandma’s Quiet Lesson: The Secret That Changed My Rhubarb Custard Pie Forever
I still remember the first time I made rhubarb custard pie on my own—impatient, eager, and convinced it had to bake just a little longer. But Grandma gently stopped me, placing her hand over mine and whispering, “The secret is to trust the stillness.” She taught me that the custard keeps working even after you pull it from the oven—that what seems slightly unset is just right.
Since then, I always use an oven thermometer to keep the temperature honest, and I never rush the cooling. It’s in that quiet patience that the custard finds its perfect, creamy set. This simple but powerful trick turned my rhubarb custard pie into something magical—and now, I pass it on to you.
FAQ
Should you refrigerate a rhubarb custard pie?
Yes, rhubarb custard pie should be refrigerated once it has fully cooled. Because of the egg-based custard, storing it in the fridge helps prevent spoilage and keeps the texture creamy and safe to eat. Cover it loosely with foil or plastic wrap, and it will stay fresh for up to 3 days.
How do you keep a custard pie from getting watery?
To avoid a watery custard pie, bake it until the center is just set and cool it slowly at room temperature before refrigerating. Also, avoid overbaking, which can cause weeping. Using fresh rhubarb (not too wet) and draining thawed rhubarb well also helps maintain a firm, sliceable texture without excess moisture.
Should you thaw frozen rhubarb before making a pie?
Yes, always thaw frozen rhubarb before using it in a pie. Thawed rhubarb releases a lot of moisture, so it’s important to drain it well and gently pat it dry with paper towels. This helps prevent a soggy crust and ensures your rhubarb custard pie sets properly without excess liquid.
Why does my costard pie taste like scrambled eggs?
If your custard pie tastes like scrambled eggs, it likely baked at too high a temperature or too long. Custard is delicate, and overheating causes the eggs to curdle. To avoid this, bake at a lower temperature and remove the pie when the center is slightly jiggly—residual heat will finish the job gently.
Rhubarb Custard Pie: A Sweet Ending and a New Beginning
Baking this rhubarb custard pie is more than just making dessert—it’s about honoring traditions, celebrating the season, and creating moments that linger long after the last bite. With its creamy custard and tart rhubarb filling nestled in a golden crust, this pie captures everything we love about spring. Whether you're serving it for brunch, bringing it to a potluck, or just treating yourself, it’s bound to leave a lasting impression.
And if you're craving more cozy, comforting meals made with love, don’t miss our hearty Instant Instant Pot Baked Potato Soup or the bold flavors of our Instant Pot Goat Curry. Because in this kitchen, every season is the perfect season to cook something unforgettable.
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Pairing
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Rhubarb Custard Pie Recipe
Equipment
- 1 9-inch pie pan Preferably with sloped sides
- 1 Pastry cutter Or use two knives
- 1 Mixing bowl Large size
- 1 Whisk For smooth custard mixture
- 1 Oven thermometer For precise baking temperature
Ingredients
Pie Crust
- 1.25 cups all-purpose flour use GF blend for GF crust
- 0.5 teaspoon salt
- 0.33 cup cold butter cubed
- 3–4 tablespoon ice water add gradually
Rhubarb Custard Filling
- 4 cups fresh rhubarb cut into ½-inch pieces
- 1 cup granulated sugar divided
- 3 large eggs
- 0.33 cup heavy cream
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoon butter cut into small pieces
Optional Crumb Topping
- 0.33 cup all-purpose flour
- 0.33 cup brown sugar packed
- 3 tablespoon cold butter cubed
Instructions
- Make pie dough and chill it for at least 30 minutes
- Roll dough and transfer to a 9-inch pie pan
- Preheat oven to 400°F (200°C)
- Toss rhubarb with ¾ cup sugar, rest 10 minutes
- Whisk eggs, cream, flour, ¼ cup sugar, vanilla, salt
- Spread rhubarb into crust, pour in custard
- Dot with butter, add crumb topping if using
- Bake at 400°F for 15 min, reduce to 350°F for 35–40 min
- Cool on wire rack for 2 hours, refrigerate before slicing
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