November 23, 2022
Review RecipeRhubarb Custard Pie
This classic rhubarb custard pie is a winning combination of tart rhubarb and creamy custard filling all baked in a flaky pie crust.
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You will fall in love with the amazing taste and texture of this old-fashioned rhubarb custard pie. A creamy custard mixture and tart rhubarb are combined and baked in a flaky pie crust for this delightful dessert recipe.
Rhubarb Custard Pie Ingredients
NOTE: It is essential to make sure that you do not eat the root, bottom stem area, or leaves of rhubarb, as it will make you sick.
You’ll need:
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 3 cups fresh rhubarb, diced
- ½ teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 2 large eggs
- 1-2 tablespoons salted butter
- 9-inch unbaked pastry pie crust
SUBSTITUTIONS AND ADDITIONS
PIE CRUST: You can use either a store-bought frozen pie crust, or you can make your own pie crust using our favorite pie crust recipe.
How to Make This Rhubarb Custard Pie Recipe
STEP ONE: Preheat the oven to 375°F.
STEP TWO: In a large bowl, combine sugar, flour, and nutmeg. Stir to mix evenly.
STEP THREE: Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 3 cups of diced rhubarb and add to the sugar and flour mixture. Set aside.
OUR RECIPE DEVELOPER SAYS
Rhubarb should be cut into bite-sized pieces. I mix it with the flour and sugar to help it stay suspended in the custard filling.
STEP FOUR: Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture.
PRO TIP:
The orange zest and nutmeg are optional but add nice complementary yet subtle flavors.
STEP FIVE: Pour the cream mixture into the rhubarb mixture and stir to combine.
STEP SIX: Pour the filling into the unbaked pie shell.
STEP SEVEN: Dot small pieces of the butter over the top of the filled pie.
STEP EIGHT: Bake for 45 to 50 minutes, covering the crust loosely with aluminum foil after the first 20 minutes once the crust has browned.
STEP NINE: Remove from the oven and cool completely on a wire rack.
How To Serve
Take this simple rhubarb dessert to the next level with a scoop of vanilla ice cream and whipped cream on top. This is such a beautiful looking dessert, you will impress anyone who you share it with.
PRO TIP:
You can dust the top of the pie with powdered sugar just before serving if desired.
Rhubarb recipes bring such a fresh and unique flavor and this rhubarb bread and strawberry rhubarb cheesecake are no exception.
MORE RHUBARB RECIPES
Storage
IN THE FRIDGE: Cover this delicious pie with plastic wrap and store it in the refrigerator for 3 to 4 days.
IN THE FREEZER: This dreamy custard rhubarb pie is ridiculously silky and creamy when it is freshly baked, but unfortunately, it is not one of those desserts you can freeze, defrost and enjoy later.
Combine a buttery pie crust, tangy rhubarb, and sweet custard for a great way to enjoy a special treat during rhubarb season.
We love how all the ingredients work together to balance each other out and create the perfect spring and summer dessert.
FREQUENTLY ASKED QUESTIONS
Where can I get fresh rhubarb?
You can often find rhubarb at the farmers’ market, and if you are lucky, you can sometimes find it at grocery stores as well.
Is rhubarb poisonous?
The stems, roots, and leaves of the rhubarb plant are poisonous because of their high oxalic acid content. The rhubarb stalks, however are not and can be eaten safely.
Can I use frozen rhubarb in my pie?
Frozen rhubarb is a great alternative to fresh when it is out of season or not easily found at the store.
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Rhubarb Custard Pie
This classic rhubarb custard pie is a winning combination of tart rhubarb and creamy custard filling all baked in a flaky pie crust.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 8
Ingredients
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 3 cups fresh rhubarb, diced
- ½ teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 2 large eggs
- 1 to 2 tablespoons salted butter
- 9 inch unbaked pastry pie crust
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine sugar, flour, and nutmeg. Stir to mix evenly.
- Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 3 cups of diced rhubarb and add to the sugar and flour mixture. Set aside.
- Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture.
- Pour the cream mixture into the rhubarb mixture and stir to combine.
- Pour filling into the unbaked pie crust.
- Dot small pieces of the butter over the top of the filled pie.
- Bake for 45 to 50 minutes, covering the crust loosely with aluminum foil after the first 20 minutes once the crust has browned.
- Remove from the oven and cool completely on a cooling rack.
Notes
- Rhubarb should be cut into bite-sized pieces. I mix it with the flour and sugar to help it stay suspended in the custard filling.
- The orange zest and nutmeg are optional but add nice complementary yet subtle flavors.
- You can dust the top of the pie with powdered sugar just before serving if desired.
Nutrition
Calories: 1206kcal | Carbohydrates: 140g | Protein: 16g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 953mg | Potassium: 381mg | Fiber: 7g | Sugar: 26g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 6mg
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Comments
Meg says
My favorite dessert and pie ever, so delicious!
Barb Dixon says
Can frozen rhubarb be used for this?
Layne Kangas says
Hi, Barb – we haven’t tested this with frozen and I’m not sure if the consistency would be compromised.
Sharalyn Watters says
I have often used frozen for my Rhubarb Custard pies. It’s my favorite pie and I want to enjoy it year around, not just a few weeks in the Spring. My mother always froze her crop, too.
Janet says
Do you do anything different to the rhubarb if it’s frozen?
Arnold Klaas says
Have to try it
jen says
Can you use coconut cream or
Coconut milk in place of the heavy cream ? Thanks
Layne Kangas says
Hi, Jen – we haven’t tried that substitution so I am not sure how it would work! Please let me know if you try it.
Shirley Geier says
I have made Rhubarb custard pie for years. Got the receipe from my grandmother. But we top it with Meringue. Delicious!!!
Nunya says
How much fresh rhubarb is needed per cup of diced?
Layne Kangas says
Hi, Nunya – a pound of rhubarb yields 3-4 cups usually. Enjoy!
Roberta Krech says
Has anyone tried lemon zest? I don’t have orange
Layne Kangas says
Hi, Roberta – that should work ok! Enjoy!
Jacque says
This has been my favorite pie since I was a little girl. But slightly different. No citrus or vanilla. Sprinkled cinnamon and nutmeg on top and dot with butter.
LaRee Hughett says
Thank you for your recipe! My son and I made your recipe together. My mom has made amazing things with rhubarb so making this for her has been very special. I made a butter caramel sauce to go with it. So pleased!
Tamara says
Made this last night with fresh young rhubarb from the garden. It was EXCELLENT! Going to make another today.
Lynn says
Cooking and baking for our family for almost 53 years, including rhubarb pie, I though to try something new…this was perfect!! I even followed the recipe for a change! Lol! I’ll make more to freeze along with rhubarb jam so we can enjoy them all winter! Thank you for this lovely recipe!