rhubarb custard pie

Rhubarb Custard Pie: A Sweet-Tart Slice of Spring Magic

There’s something almost magical about spring desserts, and if you’ve never tasted a Rhubarb Custard Pie before, let me just say—you are in for a treat that’s anything but ordinary! This pie has been a quiet hero in my recipe collection for years, and I can’t tell you how thrilled I am to finally share it with you. Rhubarb custard pie is where silky, creamy custard meets tangy, tender rhubarb in a flaky pie crust, and it’s nothing short of heavenly.

Before we dive into the heart of this pie (and trust me, the rhubarb sings in every bite), don’t forget to subscribe below to get this recipe straight to your inbox—plus all my seasonal favorites as soon as they hit the blog!

What Is Rhubarb Custard Pie?

Rhubarb custard pie is an old-fashioned dessert that showcases rhubarb in its most charming form. While many rhubarb desserts lean heavily on sugar to balance the tartness, this one pairs it with a velvety custard filling that softens the sharpness without drowning it. The result is a pie that’s perfectly balanced—sweet, tart, and creamy all at once. Baked inside a golden, buttery crust, this is one of those rustic, homestyle recipes that reminds you why baking is such a joy.

Reasons to Love This Rhubarb Custard Pie

• Incredibly simple: Minimal ingredients, straightforward prep.

• Old-fashioned comfort: A slice of nostalgia with every bite.

• Naturally vibrant: That bright pink rhubarb? Anything but boring!!

• Perfect texture combo: Creamy custard + soft fruit + flaky crust = divine.

• Adaptable: Works with frozen rhubarb too!

What Does Rhubarb Custard Pie Taste Like?

Imagine a silky, almost flan-like custard wrapping itself around soft, gently tart chunks of rhubarb. The custard sweetens the fruit just enough to make it shine, not overwhelm. With every forkful, you get the flaky richness of the crust, the creamy center, and those bursts of tangy rhubarb—it’s springtime in pie form!

Benefits of Making Rhubarb Custard Pie

• Seasonal eating at its best: Rhubarb is a spring gem.

• Great for gatherings: This pie serves beautifully and always gets compliments.

• Make-ahead friendly: Delicious served cold or room temperature.

• Freezer-friendly: Yes, you can freeze slices for later!

Ingredients

Here’s everything you’ll need to make this dreamy rhubarb custard pie:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

• 3 cups chopped fresh rhubarb (½-inch pieces)

• 3 large eggs

• 1 ½ cups granulated sugar

• ¼ teaspoon salt

• ¼ cup all-purpose flour

• 1 cup whole milk

• 1 teaspoon vanilla extract

• Optional: 1 tablespoon butter, cut into small pieces (dot on top before baking)

Tools You’ll Need

• 9-inch pie dish

• Mixing bowls

• Whisk

• Measuring cups and spoons

• Knife and cutting board

• Baking sheet (to catch any drips)

Ingredient Substitutions and Additions

• Frozen rhubarb: Thaw and drain well before using.

• Low-fat milk: Can be used, though custard may be slightly less rich.

• Spices: Add ¼ tsp cinnamon or nutmeg for a warm twist.

• Fruit mix-ins: A handful of strawberries can be added for extra sweetness.

How to Make Rhubarb Custard Pie (Step-by-Step)

Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Place your pie crust into a 9-inch pie plate and crimp the edges. Set it aside.

Step 2: Layer the Rhubarb
Spread the chopped rhubarb evenly in the pie crust. Don’t press it down; the custard needs room to flow around.

Step 3: Make the Custard
In a mixing bowl, whisk together the eggs, sugar, flour, salt, milk, and vanilla extract until smooth and well combined.

Step 4: Pour & Dot
Pour the custard mixture evenly over the rhubarb. If using, dot the top with tiny bits of butter.

Step 5: Bake
Place the pie on a baking sheet and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes, or until the center is set and just slightly jiggly.

Step 6: Cool
Let the pie cool completely on a wire rack. The custard will continue to firm up as it cools.

What to Serve with Rhubarb Custard Pie

• A dollop of whipped cream or a scoop of vanilla ice cream—classic!

• Dust with powdered sugar for a pretty finish.

• Serve with fresh berries on the side for color and contrast.

Tips for the Perfect Rhubarb Custard Pie

• Use fresh rhubarb when possible—it holds its shape and color better.

• Don’t overbake: The center should jiggle slightly; it firms as it cools.

• Protect your crust: Use a pie shield or foil if the edges brown too quickly.

• Chill before slicing for neat, clean slices.

How to Store Rhubarb Custard Pie

• Refrigerator: Store covered in the fridge for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

• Make ahead: Best made the day before and chilled overnight.

General Info About Rhubarb

Rhubarb is a perennial vegetable (yes, vegetable!) with tart, celery-like stalks that range in color from green to deep red. It’s typically in season from April to June. Don’t eat the leaves—they’re toxic—but the stalks, when sweetened and baked, are a springtime staple. Rich in vitamin K and fiber, rhubarb is both a nostalgic and healthful ingredient to explore in baking!

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just make sure to thaw it fully and drain off excess liquid before using.

Can I make this pie dairy-free?
You can try using unsweetened almond or oat milk, but the custard may be less creamy.

Why is my pie watery?
This can happen if the rhubarb wasn’t drained properly or if the pie was underbaked. Be sure the center is set before removing from the oven.

How do I know when it’s done?
Gently jiggle the pie—if the center wobbles slightly but isn’t liquid, it’s done.

Conclusion

This rhubarb custard pie is one of those humble, unforgettable recipes that reminds you how magical baking can be. The way the tart rhubarb melts into the silky custard, all wrapped in a flaky crust—it’s simply a celebration of the season. Whether you grew up eating rhubarb or are discovering it for the first time, I promise this pie will win you over.

Looking for more ways to use fresh rhubarb? Don’t miss these other reader favorites:

• Rustic Rhubarb Galette with Almond Crust

• Strawberry Rhubarb Crisp

• Rhubarb Upside-Down Cake

Share Your Baking!

Did you try this recipe? I’d LOVE to see it! Snap a pic and share it on Pinterest—tag me so I can cheer you on. Your creations inspire others to get baking!

Nutritional Information (Per Slice – based on 8 servings)

• Calories: ~320

• Fat: 12g

• Carbohydrates: 48g

• Sugar: 34g

• Protein: 6g

• Fiber: 1g

rhubarb custard pie

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• Author: iyma hernandes
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

A creamy, sweet-tart Rhubarb Custard Pie that blends tender rhubarb with silky custard in a flaky crust—pure springtime magic!

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Ingredients

Scale 1x2x3x

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 3 cups chopped fresh rhubarb (½-inch pieces)
• 3 large eggs
• 1 ½ cups granulated sugar
• ¼ teaspoon salt
• ¼ cup all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon butter, cut into small pieces (dot on top before baking)

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Instructions

1. Preheat your oven to 400°F (200°C). Place your pie crust into a 9-inch pie plate and crimp the edges. Set it aside.
2. Spread the chopped rhubarb evenly in the pie crust. Don’t press it down; the custard needs room to flow around.
3. In a mixing bowl, whisk together the eggs, sugar, flour, salt, milk, and vanilla extract until smooth and well combined.
4. Pour the custard mixture evenly over the rhubarb. If using, dot the top with tiny bits of butter.
5. Place the pie on a baking sheet and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes, or until the center is set and just slightly jiggly.
6. Let the pie cool completely on a wire rack. The custard will continue to firm up as it cools.

Notes

Use fresh rhubarb if available, chill before slicing for clean cuts, and protect crust edges if browning too fast.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 34g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 105mg

Keywords: rhubarb custard pie, spring dessert, custard, rhubarb pie, pie recipe