Rhubarb Custard Pie
This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It’s a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!
Best Rhubarb Custard Pie
Growing up in Iowa, I was raised in the tiniest of small towns as part of a family of eight – and life was simple and sweet in the best possible way. My mom and dad were passionate gardeners, and one of my favorite memories is their big, beautiful rhubarb patch in the backyard. Every spring without fail, that plant would produce the most plentiful crop and my mother would get busy making everything rhubarb. It was a true seasonal tradition!
I distinctly remember my mom’s rhubarb custard pie like it was yesterday. It was absolutely one of her best. While I couldn’t track down her actual recipe, I truly feel this version comes pretty close. Sharing it with all of you in her memory brings me the most incredible joy. This one’s for you, Mom!
Reasons to love this recipe:
- Perfect balance of tart rhubarb and creamy custard
- Comforting homemade flavor with a flaky crust
- Bright, fresh taste that isn’t overly sweet
- A crowd-pleasing dessert that is nostalgic for me!
What You’ll Need:
- all-butter pie crust
- rhubarb – fresh is best but if using frozen rhubarb, thaw and pat dry first
- granulated sugar
- lemon zest – orange zest works fine too
- all-purpose flour
- ground cinnamon
- kosher salt
- eggs
- heavy whipping cream
- vanilla extract
- powdered sugar (for dusting)
Rhubarb Facts:
If you’re wondering about this interesting plant, read on!
- Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
- Only the stalks are edible. The leaves are toxic and should never be eaten.
- Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
- It thrives in cool climates and actually needs a cold winter to produce well.
- A well-established rhubarb plant can produce for 20 years or more.
- You should never harvest all the stalks at once – always leave some to keep the plant healthy.
How to make Rhubarb Custard Pie:
Step 1
Prep oven. Preheat oven to 375 degrees F.
Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
Step 3
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn’t matter that much.
Step 4
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.
Step 5
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.
Step 6
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.
Step 7
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.
Step 8
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.
Step 9
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!
Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!
Looking for more rhubarb recipes? Try my momma’s Rhubarb Bread Recipe, our Rhubarb Oatmeal Bars, and Strawberry Rhubarb Streusel Muffins.
Recipe FAQs:
No. Just wash it well and trim the ends. Peeling is usually unnecessary unless the stalks are very tough.
Yes. Thaw and drain it first so the pie does not become watery.
A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.
The mixture of eggs, sugar, cream, and flour creates the custard texture.
Yes. Whole milk works, though cream gives a richer texture to the pie.
The center should be slightly jiggly but not liquid. It firms up while cooling.
Other Delicious Pie Recipes:
While I’m just starting to bake with my homemade pie crust, here are a few other recipes that use graham crackers or Oreo cookies as a base.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Rhubarb Custard Pie
Ingredients
- 1 all-butter pie crust
- 3 cups chopped rhubarb (about 11 oz)
- 1 cup granulated sugar (200 grams)
- zest from one large lemon
- 3 Tablespoons all-purpose flour (23 grams)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- powdered sugar – for dusting
Instructions
- Prep oven. Preheat oven to 375 degrees F.
- Roll out pie crust. If using my homemade all-butter crust, you'll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.1 all-butter pie crust
- Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn't matter that much.3 cups chopped rhubarb (about 11 oz)
- Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.3 Tablespoons all-purpose flour (23 grams), 1 cup granulated sugar (200 grams), zest from one large lemon, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 2 large eggs, 1/2 cup heavy whipping cream, 2 teaspoons vanilla extract
- Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.
- Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.
- Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.
- Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.
- Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!powdered sugar
Notes
- A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.
- If using frozen rhubarb, thaw and drain it first so the pie does not become watery.
- Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!
Just like Norma Jean’s! Love it!