Tart and sweet, this recipe for rhubarb custard pie is a keeper!
Fresh rhubarb is baked into a creamy custard single-crust pie that’s ready to serve in less than an hour!
This delicious treat is a summertime favorite that makes the most of fresh rhubarb.
Easy Rhubarb Custard Pie
- This vintage favorite strikes the balance between tangy rhubarb & creamy custard.
- Homemade fruit pies are his rhubarb-based beauty couldn’t be any easier to make!
- Channel your inner Betty Crocker and bake up this jewel-toned pie for a picnic or BBQ!
Ingredients in Rhubarb Custard Pie
Rhubarb – Fresh or frozen rhubarb can be used for this pie. Fresh rhubarb will be firm and red with flecks of green. Drain water from thawed rhubarb so the pie sets.
Custard – Light cream (such as half and half) is best for this recipe. A few drops of rum or brandy can be added to the custard for extra flavor.
Toppings – Even though this pie is perfect without a topping, it’s absolutely dreamy served with a dollop of whipped cream, a scoop of homemade no-churn ice cream, and even a drizzle of caramel sauce or meringue.
Variations – If you’re a little shy on rhubarb, mix in chopped strawberries, peaches, red or green apples, currants, dried cranberries, or even a handful of granola.
How to Make Rhubarb Custard Pie
- Lin an unbaked pie shell in a glass pie pan.
- Whisk together all ingredients except the rhubarb (as per the recipe below).
- Fill pie shell with prepared rhubarb and pour the custard on top.
- Bake until the fruit is tender and the pie is set.
Tips for Perfect Pie
- Cut rhubarb into small pieces about ¼” each to tenderize the fibrous stalks. Be sure the stalks are free of leaves as they are toxic if consumed.
- If the edges of the pie crust start to brown too quickly, cover them with strips of foil.
- Let the pie cool before serving to allow the custard to set properly.
How to Store
- Leftover rhubarb custard pie can be stored in an airtight container in the refrigerator for up to 4 days.
- Baked pie is also so easy to freeze once it’s cooled. Cut it into single portions, wrap in plastic wrap, and place it in an airtight container in the freezer for up to 2 months.
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Rhubarb Custard Pie
- single pie crust
- 2 ½ cups rhubarb sliced ¼ inch
- 2 egg yolks
- ¼ cup light cream
- ¾ cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Preheat the oven to 450°F.
- Prepare the pie crust according to your favorite recipe, or use a premade version. Fit the pastry into a 9-inch glass pie pan, ensuring it covers the bottom and sides evenly.
- In a small bowl, whisk the eggs until they turn a light yellow color. Add cream, sugar, flour, vanilla, and salt. Mix well.
- Fill the prepared pie shell with rhubarb. Pour the custard mixture overtop.
- Place the pie on the bottom rack of the preheated oven. Bake it at 450°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking the pie for an additional 30 to 35 minutes, or until the rhubarb is tender and the pie has set.
- If you notice the edges of the pie starting to brown too quickly, you can cover them with aluminum foil to prevent over-browning.
- It’s important to let the pie cool before slicing. This allows the custard to set and makes for cleaner slices.
- Feel free to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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