If you’ve never experienced the pure delight of a Rhubarb Custard Pie, you’re in for a slice of pure comfort and nostalgia. With its irresistible marriage of tart rhubarb and creamy, sweet custard tucked into a flaky crust, this dessert feels like a warm embrace from an old friend. Whether you’re welcoming in spring’s first stalks of rhubarb or celebrating anytime you want a deliciously unique treat, Rhubarb Custard Pie is certain to brighten your table and bring on plenty of repeat requests.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, showcasing a handful of ingredients that each play a starring role in both flavor and texture. It’s a pie where quality, not quantity, carries your baking across the finish line.
- Unbaked 9-inch pie crust: The buttery base provides the foundation and just the right crunch to balance the soft filling.
- 3 cups chopped fresh rhubarb: The star of the show — rhubarb provides the signature tart flavor and a beautiful pink blush.
- 3 large eggs: Crucial for binding the custard and giving the pie its silken, luscious texture.
- 1 1/2 cups granulated sugar: Just enough sweetness to counterbalance the rhubarb’s tangy kick.
- 1/4 cup all-purpose flour: Helps thicken the custard so you get clean, satisfying slices.
- 1/4 teaspoon salt: An essential flavor booster — it perks up all the other ingredients.
- 1/2 teaspoon vanilla extract: Brings warm, fragrant depth to the custard.
- 1 cup heavy cream: The key to a dreamy, rich custard your guests will swoon over.
How to Make Rhubarb Custard Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F so it’s ready when you are. Fit your unbaked pie crust into a 9-inch pie dish, letting it drape gently and then crimping the edges however you like. This step creates the all-important canvas for your Rhubarb Custard Pie masterpiece.
Step 2: Make the Custard Filling
In a large mixing bowl, whisk together the eggs, granulated sugar, flour, salt, and vanilla extract until the mixture is silky-smooth and everything is thoroughly combined. This custard is what gives your Rhubarb Custard Pie its signature texture, so take a minute here to blend well — no lumps allowed!
Step 3: Add Rhubarb and Cream
Once your basic custard mixture is ready, gently stir in the heavy cream until the whole bowl looks beautifully pale and creamy. Next, fold in the chopped rhubarb; every piece should get coated in that lovely custard. This ensures even bursts of fruity tartness in every glorious bite.
Step 4: Assemble and Bake
Pour the custard and rhubarb filling into your prepared crust and smooth the top with a spatula. Pop the pie onto the center rack in the preheated oven and bake for 45 to 50 minutes. The cue that your Rhubarb Custard Pie is ready? The custard will be set and the top a light golden hue that’s simply irresistible.
Step 5: Cool, Chill, and Serve
Resist the urge to dig in immediately! Let the pie cool completely on a wire rack to allow the custard to fully set. For clean slices and the dreamiest texture, refrigerate your Rhubarb Custard Pie for at least 2 hours before serving. Trust me — the wait is worth it!
How to Serve Rhubarb Custard Pie
Garnishes
A dollop of freshly whipped cream or a scoop of creamy vanilla ice cream is classic, but a dusting of powdered sugar or a few curls of lemon zest can add an elegant final flourish to your Rhubarb Custard Pie.
Side Dishes
Pair your pie with a cup of hot tea or coffee for a relaxing afternoon treat, or serve it alongside a fresh fruit salad to complement the tart rhubarb with mellow sweetness. For a cozy brunch, a slice on the side of fluffy scrambled eggs is surprisingly delightful.
Creative Ways to Present
Want to impress? Try cutting your Rhubarb Custard Pie into small squares and serving them on a rustic wooden board for a charming dessert platter, or play with plating by stacking slices with roasted strawberries and a drizzle of honey on top.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Rhubarb Custard Pie with plastic wrap or foil and refrigerate. It will stay fresh and luscious for up to three days, making it the perfect treat to come back to for an impromptu snack or late-night dessert craving.
Freezing
To freeze, let the pie cool completely, then wrap tightly in a double layer of plastic wrap and foil. Slices or the whole pie can be kept in the freezer for up to two months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
Although this pie shines when served chilled or at room temperature, you can gently rewarm individual slices in the microwave for about 15-20 seconds if you prefer it a little warmer. Avoid overheating, as the custard may become too soft.
FAQs
Can I use frozen rhubarb for Rhubarb Custard Pie?
Absolutely! Just thaw your frozen rhubarb thoroughly and drain off any excess moisture before adding it to the custard filling. This ensures your pie isn’t watery and maintains its perfect creamy consistency.
Why does my Rhubarb Custard Pie sometimes turn a little runny?
If your rhubarb is especially juicy or wasn’t drained well, it can release extra liquid during baking. Using the right amount of flour and allowing the pie to cool and chill thoroughly helps set the filling beautifully.
What’s the best way to get clean slices?
Patience is key! Always let your Rhubarb Custard Pie cool completely, then chill it for at least 2 hours. Use a sharp, thin-bladed knife and wipe between cuts for the most Instagram-worthy slices.
Can I make Rhubarb Custard Pie in advance?
Yes, this pie is ideal for making ahead! Prepare and bake it a day before serving, then chill overnight. The flavors meld, and the custard sets perfectly, making for effortless entertaining.
Is Rhubarb Custard Pie gluten-free?
As written, it contains all-purpose flour and a standard pie crust, but you can swap for your favorite gluten-free flour blend and a gluten-free pie crust to easily adapt this beloved classic.
Final Thoughts
If you’re ready for a dessert that celebrates the tang of spring and the comfort of creamy custard, bake yourself a Rhubarb Custard Pie soon. I guarantee it will win you over and maybe even become your new signature pie. Gather your favorite people, slice generously, and get ready to share smiles with every forkful!
Print
Rhubarb Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Rhubarb Custard Pie combines the tartness of fresh rhubarb with a creamy custard filling in a flaky pie crust. Perfect for showcasing this springtime favorite!
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 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 375°F.
- Prepare Crust: Place unbaked pie crust in a 9-inch pie dish and crimp the edges.
- Mix Filling: Whisk eggs, sugar, flour, salt, and vanilla until smooth. Stir in heavy cream. Add rhubarb, mix, and pour into crust.
- Bake: Bake for 45–50 minutes until set and golden. Cool before slicing. Chill for 2 hours.
Notes
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Serve chilled or at room temperature, with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
