Rhubarb Custard Pie Recipe
A nostalgic rhubarb custard pie with tart, fresh rhubarb and creamy vanilla custard in a buttery crust. Perfect for spring gatherings, brunches, or anytime you're craving a comforting, homemade dessert.
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Servings: 8 slices
Calories: 340kcal
Cost: $8–$10
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 145g | Calories: 340kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 190mg | Potassium: 280mg | Fiber: 2g | Sugar: 26g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1.3mg