Rhubarb Custard Pie

5 from 1 vote

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!

Course Dessert

Cuisine American

Keyword all butter pie crust, rhubarb custard pie

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 380kcal

Author Sue Ringsdorf

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!

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