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.

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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

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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

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.

STEP FOUR: Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture.

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.

Rhubarb recipes bring such a fresh and unique flavor and this rhubarb bread and strawberry rhubarb cheesecake are no exception.

MORE RHUBARB RECIPES

Cake Recipes

Strawberry Rhubarb Cake

Cobblers & Crisps

Strawberry Rhubarb Cobbler

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.

More Recipes You’ll Love

• Chocolate Pie
• Pecan Pie
• Custard Pie
• Rhubarb Upside Down Cake
• Strawberry Cobbler
• Rhubarb Crisp
• Custard
• Lemon Custard Pie
• Chocolate Peanut Butter Pie

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Rhubarb Custard Pie

5 from 10 votes

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 minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours

Servings 8

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Ingredients

  

1x2x3x

• 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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